My mom found this recipe in one of my many unread Southern Living magazines. At first I told her to just rip it out and take it...when would I ever have time to cook dinner again (this was the second day the boys were home from the hospital)?! Well truth be told, I have cooked dinner again, several times actually. Many times it was only to get it on the table and have to tend to crying babies, but I have indeed cooked dinner again! As I was planning this weeks menu and trying to find new recipes, I stumbled upon this one...it was a keeper.
Mediterranean Chicken Couscous
1 (5.6 ounce) pkg toasted pine nut couscous mix (I used Hodgson Mill whole wheat garlic &basil because our HEB didn't have toasted pine nut)
1 1/4 cups low-sodium chicken broth
3 cups chopped cooked chicken or 1 rotisserie chicken
1/4 cup chopped fresh basil
1 (4 ounce) pkg crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tbs fresh lemon juice
1 tsp grated lemon rind(I just used more lemon juice because I already packed my grater)
1/4 tsp pepper
Make couscous according to pkg directions using chicken broth instead of water (use the microwave directions and you only have to use one bowl for this whole recipe). Cover and let stand for 5 minutes.
Fluff couscous with a fork; stir in chicken and the remaining ingredients. Serve warm or cold.
This recipe was so easy and so yummy, it was in the January 2006 edition, but I think it's a great summer dish. It was so quick to make, we actually got to finish eating before the boys started to fuss!
Mediterranean Chicken Couscous
1 (5.6 ounce) pkg toasted pine nut couscous mix (I used Hodgson Mill whole wheat garlic &basil because our HEB didn't have toasted pine nut)
1 1/4 cups low-sodium chicken broth
3 cups chopped cooked chicken or 1 rotisserie chicken
1/4 cup chopped fresh basil
1 (4 ounce) pkg crumbled feta cheese
1 pint grape tomatoes, halved
1 1/2 tbs fresh lemon juice
1 tsp grated lemon rind(I just used more lemon juice because I already packed my grater)
1/4 tsp pepper
Make couscous according to pkg directions using chicken broth instead of water (use the microwave directions and you only have to use one bowl for this whole recipe). Cover and let stand for 5 minutes.
Fluff couscous with a fork; stir in chicken and the remaining ingredients. Serve warm or cold.
This recipe was so easy and so yummy, it was in the January 2006 edition, but I think it's a great summer dish. It was so quick to make, we actually got to finish eating before the boys started to fuss!
That does sound good AND easy! I'm printing it out now. I still make your Super-Tex-Mex Supper and your no-bake cookies sometimes, thanks again for sharing those oh-so long ago.
ReplyDeleteCharlie and I voted this a no keeper.
ReplyDeleteWell I would expect that from Charlie!
ReplyDeleteWe love this recipe! I ended up giving the copy I printed to the cable repairman a while ago (I was cooking, he thought it looked good...) So I'm revisiting the post to write it down. It is so good!
ReplyDelete