MEDITERRANEAN CHICKEN AND COUSCOUS

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Mediterranean Chicken and Couscous image

From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.

Provided by Marg CaymanDesigns

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (5 5/8 ounce) package near east roasted garlic & olive oil couscous
2 tablespoons olive oil (I used the oil from the sun-dried tomatoes)
1/2-1 lb raw boneless skinless chicken breast (about 2)
1 garlic clove, minced
2 cups Baby Spinach
1 1/3 cups water
1/3 cup chopped sun-dried tomato packed in oil, drained
1/2 teaspoon red pepper flakes (I only use 1/4 tsp.)
1/4 cup feta cheese, crumbled
2 tablespoons toasted pine nuts (optional)

Steps:

  • In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
  • Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
  • Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
  • Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

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