Chicken and Couscous with Broccoli, Carrots, and Peas
I started making this after having my first baby. Anyone who has had a newborn in the house knows you have very little time for anything. I’m not a 30 minute meals kind of girl, but this is my quick meal of choice when I’m short on time. I have probably made this a dozen times with a sleeping baby strapped to me, it’s so quick and easy to do.
Couscous cooks in 5 minutes and is filling enough to stand alone. You can change the ingredients around, so it can always be different, but include meat and vegetables. It’s one of my favorite dishes. I almost always add raisins and nuts of some sort to my portion.
2 c. cooked chicken breast meat, pulled apart and partially shredded
1/2 c. frozen peas
1 c. carrots, small dice
2 c. broccoli florets
1/2 c. onion, small dice
3 cloves garlic, minced
1 tsp. yellow curry
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. ground black pepper
1 T orange zest
1 T lemon zest
2 T olive oil
1 c. uncooked couscous
1 3/4 c. chicken stock or water
Heat the oil in a medium-sized stock pot. Saute garlic till tender.
Add onions. Sweat to tender and translucent.
To the onions and garlic, add the carrots. Saute one minute.
Sprinkle in spices and citrus zests, salt and pepper.
Cook stirring for one to two minutes.
Add broccoli and saute for a minute or so.
Add stock, peas, and chicken all at one time and bring the contents of the pot to a boil.
Add couscous, stirring in to moisten.
Cover, remove from heat and allow pasta to absorb stock for 5 minutes. Fluff with a fork and serve.
Makes 6 to 8 servings.