Recipe Du Jour: Chicken-Broccoli Couscous

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This is actually a really old photo.  I tried this recipe sometime in early April, I think, back before the stress of generals really knocked me down.  It was another recipe from our weekly get-togethers.  (Hopefully those will resume in the near future.) With all the stress, I haven’t cooked at home much until recently.

This recipe is from Rachel Ray.  Some people hate her, some people love her.  For me, she’s sort of hit and miss.  Her mannerisms are very annoying, but several of her recipes are actually really good.  Like this one!  For those interested, here is the link.

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 pound skinless, boneless chicken breasts
  • Salt and pepper
  • 3 cups chicken broth
  • One 10-ounce box couscous
  • 1 onion, finely chopped
  • 1 head broccoli, broken into small florets
  • 1/2 cup raisins
  • 1/4 cup chopped flat-leaf parsley
  • 1/3 cup sliced almonds, toasted

Directions:

Toast nuts in a 350° oven until fragrant, 4 to 5 minutes.  In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.

Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Tastiness Factor:

This is really good!  The couscous is a nice texture change, compared to pasta or rice.  And definitely don’t leave out the raisins.  They add an element of sweet to the savory that makes the dish.

Reheat Factor:

This picture tells it all as far as reheat goes.  This was one of the last bento that I put together this semester.  This reheated really well.

Couscous Bento All

Overall Impression:

This dish is awesome!  It’s quick, easy, and fresh.  If you have the chicken cooked already, then you can skip a few steps.  It reheats well.  This is something that will probably enter my regular rotation, especially to use up leftover chicken.

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