New Recipes #1 - Greek Couscous with Chicken & Feta
It's the start of a new year, so I'm starting my count again. With the two new recipes I made for Christmas dinner, I hit fifty for 2010. I didn't have a specific goal last year, so I'm pleased with a nice round number and excited to keep challenging myself to try new things.
Greek Couscous with Chicken & Feta
I used Near East quick couscous this time, because I had some on the shelf. I'd like to try it again with pearl couscous. I used all chicken broth and it wasn't low sodium, so I skipped the additional salt and that was fine. I found that while I wasn't all that excited about the first bite, it really grew on me as I progressed through the meal.
Makes: 6 servings
Prep: 10 minutes
Cook: 17-1/2 minutes
Greek Couscous with Chicken & Feta
Ingredients
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 3/4 teaspoon dried oregano
* 1/2 teaspoon salt
* 1-1/2 cups Israeli pearl couscous
* 1-1/4 cups low-sodium chicken broth
* 6 ounces green beans, trimmed and halved
* 2 cups cooked, shredded chicken breast
* 3 plum tomatoes, seeded and chopped
* 1 can (13.75 ounces) artichoke hearts, drained and roughly chopped
* 1 cup crumbled reduced-fat feta
* 1/3 cup kalamata olives, halved
* 2 tablespoons lemon juice
Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.
Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time.
Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.
Greek Couscous with Chicken & Feta
I used Near East quick couscous this time, because I had some on the shelf. I'd like to try it again with pearl couscous. I used all chicken broth and it wasn't low sodium, so I skipped the additional salt and that was fine. I found that while I wasn't all that excited about the first bite, it really grew on me as I progressed through the meal.
Makes: 6 servings
Prep: 10 minutes
Cook: 17-1/2 minutes
Greek Couscous with Chicken & Feta
Ingredients
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 3/4 teaspoon dried oregano
* 1/2 teaspoon salt
* 1-1/2 cups Israeli pearl couscous
* 1-1/4 cups low-sodium chicken broth
* 6 ounces green beans, trimmed and halved
* 2 cups cooked, shredded chicken breast
* 3 plum tomatoes, seeded and chopped
* 1 can (13.75 ounces) artichoke hearts, drained and roughly chopped
* 1 cup crumbled reduced-fat feta
* 1/3 cup kalamata olives, halved
* 2 tablespoons lemon juice
Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.
Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time.
Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.