This is a great recipe for an easy and healthy weeknight dinner. I made it a few nights ago and really enjoyed it. There is a nice mixture of flavors and textures in this dish that complement each other well. I’ve always liked “one pot meal” recipes because they tend to be easy to make and easy to clean up. This particular recipe has vegetables (broccoli and onions), protein (chicken), and grains (couscous), making it a well balanced meal. In addition, it has toasted almonds, raisins, and parsley for a little crunch and extra flavor. Enjoy!
- ¼ cup extra-virgin olive oil
- 1 pound skinless, boneless chicken breasts
- Salt and pepper
- 3 cups chicken broth
- One 10-ounce box couscous
- 1 onion, finely chopped
- 1 head broccoli, broken into small florets
- ½ cup raisins
- ¼ cup chopped flat-leaf parsley
- 1/3 cup sliced almonds, toasted
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.
- Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.
- In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
Source: Everyday with Rachael Ray Magazine, December/January 2010