Week Nine: Chicken with Israeli Couscous

Last week, I bought chicken breasts in a bulk package so I decided to try and find another easy chicken dish. Months ago, Will picked up a box of Israeli couscous and put it in the cart. (It wasn't on the list, but that's a different story.) It sat on the shelf until the other day until the other day we found a recipe on The Bitten Word (http://www.thebittenword.com/). They had modified it from a Martha Stewart magazine and I modified it a little bit further. It's pretty easy to make and the couscous turned almost risotto like. Not bad for a midweek, one pan meal.

Chicken with Israeli Couscous

Fresh Ingredients

3 medium to large boneless skinless chicken breasts pounded to even thickness

3 large plum tomatoes cut into large chunks

1 small onion, thinly sliced

3 garlic cloves, minced

The zest of one lemon

Parsley (for garnish, optional)

Pantry Ingredients

1 cup Israeli couscous

1/2 cup white wine

1.5 cups chicken stock

1 chicken bouillon cube (I like the Sazon brand.)

Pinch of saffron (optional)

1 cup of frozen peas

Extra virgin olive oil

Morton's Nature's Seasoning

1.) In a heavy bottomed skillet, heat a thin coat of olive oil over medium heat. Add the couscous and toast until most pearls are light brown color. Remove from oil and set aside. Lightly season both sides of chicken breasts with the Morton's seasoning and add to the pan. (You may need to add a touch more oil.) Lightly brown both sides of the chicken breasts and remove from the pan.

2.) As the couscous is toasting and the chicken is cooking, heat the chicken stock to just under a boil in the microwave. Once it's hot, add the bouillon cube and saffron (if using) and let them disolve.

3.) Once chicken is removed from the pan, add the onion and cook for a few minutes until they have begun to soften. Then add the tomatoes, garlic, and lemon zest. Stir and cook for a few minutes until the tomatoes start to break down and the garlic is cooked through. Add the wine and bring to a boil. Cook for three to four minutes and then add the chicken stock mixture.

4.) Once the liquid is hot, add the couscous and chicken back to the pan and cook until the chicken is done (about 15 to 20 minutes). When chicken is cooked through, remove from the pan and add the peas. Continue to stir until the couscous has absorbed the liquid and the peas have heated through. While the couscous is still cooking, thinly slice the chicken breasts. At the last moment, add the chicken back to mixture to gently reheat.

5.) Serve with a squeeze of fresh lemon and some chopped parsley.

Eat Up!