Chicken and Spinach Couscous recipe

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Ingredients

olive oil, divided
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 cup pine nuts
1 pound fresh spinach, rinsed and patted dry
8 ounces Israeli couscous
1 (14.5 ounce) can chicken broth
2 tablespoons chopped parsley, or to taste
1 pinch ground black pepper to taste

Nutrition Info

731 calories
carbohydrate: 53 g
cholesterol: 60.8 mg
fat: 40.8 g
fiber: 7 g
protein: 41.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 581.1 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons oil in a skillet over medium-low heat. Cook chicken until no longer pink in the center but not browned, about 15 minutes. Transfer chicken to a dish.

  2. Heat 1 tablespoon oil in the same skillet over medium heat. Add pine nuts, cook and stir until lightly browned, 3 to 5 minutes. Remove pine nuts to another dish. Heat 1 tablespoon oil in the skillet, cook spinach until wilted, about 3 minutes. Transfer spinach to a separate dish.

  3. Heat 2 tablespoons oil in the same skillet. Add couscous, cook until lightly browned, about 3 minutes. Pour in chicken broth, bring to a simmer. Cover and reduce heat to low. Cook until couscous is tender, about 12 minutes. Uncover, add parsley and pepper. Stir. Layer couscous, chicken, spinach, and pine nuts onto a plate in that order.

Recipe Yield

4 servings

Recipe Note

I bought some Israeli couscous at the store, and put some ingredients together that sounded good, including chicken... It turned out great! Serve ingredients as layers or just mix together.

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