Zesty couscous

0 likes 0 comments Recipe by Anna Murray

Ingredients for 2 people and some leftovers, but maybe not much if you pig out

1 zucchini, diced
2 chicken breasts, diced
(you can really replace the above ingredients with anything that strikes your fancy)

1.5 cups plain couscous
1 medium onion , chopped fine
4 teaspoons extra virgin olive oil
Salt
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon grated lemon zest
2 cups water
0.75 cup low-sodium chicken broth
1.5 teaspoons fresh lemon juice
2 scallions , sliced thin
Ground black pepper

45 min · Easy

Directions

1. Toast the couscous in a medium saucepan over medium-high heat, stirring frequently, until some grains are just beginning to brown, about 3 minutes. Transfer the grains to a large bowl; set aside. (optional step -- it does make it richer, but I don't always if I don't feel like it)

2. Heat the oil in the pan. Combine the zucchini, chicken, onion, white part of the scallions and some salt in the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened and the chicken is mostly cooked through, 8 to 10 minutes

3. Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the water and broth and bring to a boil.

4. Stir the boiling liquid into the couscous, cover the bowl tightly with plastic wrap or a fitted pot lid, and let sit until the grains are tender, about 12 minutes.

5. Uncover and fluff the grains with a fork. Stir in the lemon juice and green part of the scallions, plus a little bit of oil if it's very dry, and season with salt and pepper to taste.

main courses, light November 08, 2016 16:34

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