One-Pot Shrimp and Chicken Couscous recipe

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Ingredients

1 tablespoon salted butter
1 tablespoon olive oil
2 cups broccoli florets
1 (4 ounce) package sliced fresh mushrooms
¼ onion, chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
2 boneless chicken thighs, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup Israeli couscous, uncooked
1 ¼ cups chicken broth
2 teaspoons lemon juice

Nutrition Info

398.3 calories
carbohydrate: 36.4 g
cholesterol: 216.3 mg
fat: 11.7 g
fiber: 4 g
protein: 35.8 g
saturatedFat: 3.7 g
servingSize: -
sodium: 631.8 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper, saute for 2 to 3 minutes. Add shrimp, chicken, and couscous, stir to coat.

  2. Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

Recipe Yield

4 servings

Recipe Note

This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.

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