It’s no small secret that I absolutely adore the combination of rosemary and lemon!
Now, here’s a great way to enjoy it with another one of our favorites: couscous!
Perhaps what I love most about couscous (besides its unbelievable nomminess, of course) is it’s utter simplicity in preparation.
Seriously.
If you can boil water, you can make couscous.
Plus, it only takes about five minutes!
This makes it my absolute best friend on busy week nights.
What about you? What’s your favorite way to enjoy couscous??
Rosemary and Lemon Chicken Couscous
(Serves 4)
Ingredients:
- 1 lb. boneless, skinless chicken breast cut into bite-sized pieces
- 1 cup whole wheat couscous (dry)
- 1 3/4 cups water
- 1 to 2 T virgin coconut oil
- 4 cloves fresh garlic, peeled and diced
- 2 crowns of broccoli
- 15 oz. grape tomatoes, halved
- Zest and juice of one lemon
- Sea salt, according to taste
- Pinch of crushed red pepper
- 3 to 4 sprigs worth of fresh rosemary leaves, chopped
Marinate the chicken in yogurt whey, if desired. (This is completely optional, but the whey does make the chicken super-duper tender!)
Bring the water to boil in a medium pot. Add the couscous to the boiling water. Remove the pot from the heat, cover, and allow it to set for about five minutes. (Yes, couscous is really THAT easy!!)
Meanwhile, heat the oil in a large wok or skillet over medium-high heat. Add the garlic, and sauté for a few seconds until golden. Add the chicken, and sauté until it is browned on all sides.
Stir the remaining ingredients into the pan, and cook until the veggies are just tender.
Mix the couscous with the veggies and chicken until well-combined. Sprinkle with extra rosemary, if desired.
Enjoy each nom-worthy bite! 🙂
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Ooh, this looks good! I have a habit of messing with otiwsehre healthy recipes, too. Your additions were much better than mine. I tend to add butter and heavy cream.