Israeli Couscous with Chicken and Vegetables
Israeli couscous tossed with chopped cooked chicken and grilled vegetables, feta cheese, and a lemon dijon dressing. Healthy, delicious, and perfect for leftovers!
Servings: 4
Calories: 654kcal
Ingredients
- 1 tablespoon butter
- 1 ⅓ cup Israeli couscous
- ¼ teaspoon salt
- 1 ⅔ cup chicken broth or water
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups chopped grilled or roasted vegetables bell peppers, eggplant, zucchini, mushrooms, etc.
- 3 cups cooked chicken breast meat chopped or shredded (roughly 1 pound of chicken)
- ½ cup feta cheese
- 1 tablespoon chopped basil for garnish (optional)
Instructions
- Melt butter in a saucepan (non-stick preferred) over medium heat.
- Add couscous and ¼ teaspoon salt and cook, stirring frequently, for 2-3 minutes until some of the couscous pieces are lightly toasted.
- Then add the chicken broth or water and bring back to a boil. Turn down the heat and simmer over medium to medium-low heat for 10 minutes, stirring occasionally.
- When the liquid is almost gone and the couscous is almost tender, turn off the heat, cover, and let stand for 5 minutes. Note that if the water evaporates before the couscous has finished cooking, add more water or chicken broth 1 tablespoon at a time.
- While couscous is cooking, make the vinaigrette. Whisk lemon juice with dijon mustard and slowly whisk in olive oil until emulsified. Whisk in salt and pepper.
- Pour couscous into large bowl and toss with vinaigrette.
- Add chicken, vegetables, and feta cheese and stir to combine.
- Sprinkle with chopped basil (if desired).
Notes
Storage Tips
This couscous with vegetables will keep for up to 4 days in an airtight container in the refrigerator. Serve cold, warm, or at room temperature. Expert Tips
The prepared foods counter of the grocery store can be a great shortcut for this Israeli couscous with chicken recipe. Look for grilled or roasted chicken breasts and grilled vegetables as well. Chicken and pearl couscous are a great combination, but of course you can also toss in tofu or steak instead of chicken. As with pasta, there are slightly different sizes of pearl couscous that require different amounts of liquid for cooking. Don't panic. If your couscous is not yet tender but there is no more liquid, just add more liquid in small amounts until you have finished cooking the couscous. Similarly, if the couscous is tender and is still swimming in liquid, just drain the couscous as you do pasta.
This couscous with vegetables will keep for up to 4 days in an airtight container in the refrigerator. Serve cold, warm, or at room temperature. Expert Tips
The prepared foods counter of the grocery store can be a great shortcut for this Israeli couscous with chicken recipe. Look for grilled or roasted chicken breasts and grilled vegetables as well. Chicken and pearl couscous are a great combination, but of course you can also toss in tofu or steak instead of chicken. As with pasta, there are slightly different sizes of pearl couscous that require different amounts of liquid for cooking. Don't panic. If your couscous is not yet tender but there is no more liquid, just add more liquid in small amounts until you have finished cooking the couscous. Similarly, if the couscous is tender and is still swimming in liquid, just drain the couscous as you do pasta.
Nutrition
Calories: 654kcal | Carbohydrates: 33g | Protein: 48g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Cholesterol: 142mg | Sodium: 1212mg | Fiber: 4g | Sugar: 5g
