Chicken Couscous
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
20 MINUTE DINNER RECIPE CONTEST WINNER: WALLFLOWERSTUDIO. This recipe has it all! In short order you can have a balanced meal with a main, starch and veggies. If the kids aren't adventurous, serve them plain couscous, veggies and chicken before mixing the dish together. Just think, one quick recipe can make every family member happy!
Ingredients
- ¼ cup prepared honey mustard
- 2 tablespoons orange marmalade
- ¼ cup light olive oil
- 3 cups cooked regular or wheat couscous
- ¼ cup crumbled bacon bits
- ¾ cup carrots (about 1 large), thinly sliced on the diagonal
- ⅔ cup broccoli matchsticks
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon salt
- 2 cups leftover chicken, at room temperature
- 3 tablespoons pecan pieces, toasted and salted
Cooking Instructions
- In a small bowl, microwave honey mustard and marmalade for one minute on medium, keep warm.
- In large skillet over medium-high heat, heat 2 tablespoons of the oil. Add couscous and bacon. Cook 1 minute or until couscous is warmed through. Transfer to serving dish
- In same skillet, over medium high heat add remaining 2 tablespoons olive oil and heat. Add carrots, broccoli, pepper and salt cooking for 3-5 minutes until vegetables are tender-crisp.
- To serve, top couscous with chicken, and sprinkle with pecans and chopped parsley (optional). Drizzle with reserved warm sauce.
Substitution(s)
- Any poultry or pork can be used in place of the chicken
- Use your favorite nut instead of the pecans
Make it Faster
- Use pre-shredded carrots in place of the sliced carrots
