Chicken and Couscous
Serves: 4 as an entrée, more as a side| Hands-On Time: 10 minutes | Total Time: 25 minutes
1 package of Chicken breasts or thighs
3 tablespoons Olive Oil
½ to 1 Red Pepper
1 small package (or two handfuls) of Sugarsnap Peas
1 container of plum tomatoes
½ small container of crumbled feta (dry, not in brine)
1 cup Couscous
1 ½ cups water or chicken broth
½ to 1 cup torn basil (depending on how much you love it)
Additional Seasonings for the adventurous:
2 teaspoons Cumin
1 teaspoon Paprika
1 ½ teaspoons Curry
Heat 2 tablespoons of olive oil at medium heat in a skillet. Salt and pepper the chicken to taste (and add your choice of the additional seasonings), and then add it to the warmed oil. Thoroughly cook the chicken until it is golden brown on the outside and white on the inside. Remove the chicken from the pan and let it cool until you can handle it enough to chop it into bite sized pieces. Place these pieces in a large mixing bowl.
Heat the water (or chicken broth, depending on what you have on hand) and 1 tablespoon olive oil in a sauce pan on high until it comes to a boil.* Add the couscous, cover, and remove from the heat. Let the couscous remain cover for at least five minutes while you chop up the veggies.
Half the snap peas and tomatoes. Chunk the red pepper into quarter to half inch pieces. Add them to the mixing bowl with the chicken. Add the ripped basil.
Uncover the couscous and add it to the mixing bowl. Throw in as much feta as your little heart and stomach desires. Thoroughly mix all the ingredients together with a fork.
This recipe is perfect served hot with pita and hummus on a cold night (the better to pretend you are in a warm desert climate) or chilled as a salad at your next summer BBQ or potluck. If you choose to serve it chilled, prepare the recipe at least two to three hours ahead of time.
*I like to add 2 tablespoons of onion and jalapeños to my water to start so that the flavors are infused in the couscous. You don’t have to do this unless you want to.