Garlic Chicken Couscous with Veggies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 440.1
- Total Fat: 17.7 g
- Cholesterol: 114.5 mg
- Sodium: 358.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.9 g
- Protein: 35.8 g
View full nutritional breakdown of Garlic Chicken Couscous with Veggies calories by ingredient
Introduction
Easy to cook couscous with chicken and veggies. You can substitute spinach for the bok choy, onions for the shallots, throw in carrots or peas if you want a different taste. Easy to cook couscous with chicken and veggies. You can substitute spinach for the bok choy, onions for the shallots, throw in carrots or peas if you want a different taste.Number of Servings: 6
Ingredients
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12 boneless skinless chicken thighs, cut into bite-sized chunks
2 medium or 3 small zucchinis, sliced and quartered
3 heads of baby bok choy, sliced
20 grape tomatoes, sliced
4-5 shallots, minced
12 cloves or 1 bulb garlic, minced
1/2 cup raw sliced almonds
1 tbsp of ground thyme
1 cup of dry couscous
2 cups sodium-reduced chicken broth
3 tbsp extra virgin olive oil
2 oz lemon juice
Directions
Put 1 tbsp of extra virgin olive oil in a medium-sized frying pan on medium heat. Once oil is hot, add about half of the minced garlic into the oil until fragrant, about one minute. Add the chicken and let simmer, stirring occasionally for 20 minutes, until cooked.
While chicken is simmering, put the remaining 2 tbsp extra virgin olive oil into a large sized frying pan over medium heat Once oil is hot, add the remaining garlic and shallots. Stir in the sliced almonds, fry for 2 minutes. Add the grape tomatoes and the thyme, fry for 2 minutes. Add the zucchini and bok choy, toss all the ingredients and then add the 2 cups of chicken broth and the 2 oz lemon juice. Simmer until the vegetables are getting tender, about 5-7 minutes.
Drain the chicken pan. In a large metal bowl or casserole dish, pour in 1 cup of dry couscous. Pour in the contents of the veggie pan, add in the chicken and mix all the ingredients well. Cover the bowl/dish and let stand for 5 minutes, for the couscous to soak. Fluff with fork and serve.
Serving Size: makes 6 2-cup servings
While chicken is simmering, put the remaining 2 tbsp extra virgin olive oil into a large sized frying pan over medium heat Once oil is hot, add the remaining garlic and shallots. Stir in the sliced almonds, fry for 2 minutes. Add the grape tomatoes and the thyme, fry for 2 minutes. Add the zucchini and bok choy, toss all the ingredients and then add the 2 cups of chicken broth and the 2 oz lemon juice. Simmer until the vegetables are getting tender, about 5-7 minutes.
Drain the chicken pan. In a large metal bowl or casserole dish, pour in 1 cup of dry couscous. Pour in the contents of the veggie pan, add in the chicken and mix all the ingredients well. Cover the bowl/dish and let stand for 5 minutes, for the couscous to soak. Fluff with fork and serve.
Serving Size: makes 6 2-cup servings