be Well: Chicken and couscous recipe
This delicious and easy-to-make chicken and couscous recipe will WOW your family. “Chopped” champ Chef Eric Levine shows us how.
This delicious and easy-to-make chicken and couscous recipe will WOW your family. “Chopped” champ Chef Eric Levine shows us how.
Ingredients
· 1 cup whole-wheat pearl couscous
· ¼ cup tahini
· ¼ cup water
· 2 teaspoons lemon zest
· 2 tablespoons lemon juice
· 2 tablespoons olive oil, divided
· ½ teaspoon salt
· ¼ teaspoon ground pepper
· ¼ teaspoon crushed red pepper
· 1 clove garlic, minced
· 2 cups sliced mushrooms
· ½ medium red bell pepper, chopped
· 4 cups coleslaw mix
· 4 cups baby spinach
· 12 ounces cooked chicken breast, chopped
· ¼ cup toasted sliced almonds
· ¼ cup crumbled reduced-fat feta cheese
· 1 tablespoon chopped fresh parsley
Directions
1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.
2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
3. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.
4. Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.
5. Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges
