Growing up, I had the pleasure of eating a few dishes from all around the world. Some of my fondest memories are of Indian food. My mother makes a mean Moroccan dish that is to die for and that is where I was introduced to couscous.
Now, I know a lot of people who are not fans of couscous due to it being a flavorless, dry grain but I feel like it doesn’t get the respect it deserves! It has come a long way and is now available in a quick cook form rather than using a “couscoussier” or steamer. The thing that I love best about couscous is its ability to absorb flavors. If your couscous is bland, try adding some seasoning to the water or broth. Ginger, garlic or green onions are a few of the popular choices.
The main portion of this dish is one of those “lazy pantry moments” for me. I actually stumbled upon it when I was in the clearance isle of my Fry’s Grocery store. I’d recommend keeping a jar handy in the pantry for just such an occasion when you find yourself short on time. I don’t often buy sauce in a jar but when I do, I enhance it to make it my own somehow. I love everything about this sauce but I just wanted to make sure there was a little bit extra rather than just dump it on top and go. It comes jam packed with flavor and lots of veggies. An interesting note for this sauce is the sweetness. It’s not a savory sauce like I’m used to but it is delicious!
This Mediterranean style dish is sure to please even the picky kiddos. While the chickpeas might throw them off, the sweet sauce is very appealing. These one pan meals are my favorite on a busy night because you can just add to it as necessary while you run around the house doing chores or getting in some exercise (jumping jacks or planks or even just getting in your steps!) The simplicity of the dish makes it a winner for those who don’t cook often and those who just don’t have a lot of time in the kitchen each night. And the best part, the dish reheats very well so it makes great leftovers for lunch or dinner.
Prep Time: 5 mins // Cook Time: 25 mins // Makes 4 servings
- 2 Boneless Skinless Chicken Breasts, sliced lengthwise to make 4 thin breast pieces
- 1 Jar of Manischewitz Chunky Vegetable Couscous Sauce
- ½ Small Onion, diced
- 1 Carrot, sliced thin
- 1 Tbsp. Coconut Oil
- ¼ tsp. each: Salt, Pepper, Turmeric, Curry Powder (mix together)
- 1 C. Chicken Stock
- 1 C. Quick Couscous
- Heat half of the oil in a pan. Sauté the onions and carrots until close to tender, about 7 minutes. Remove to a bowl.
- Add the other half of the oil back into the same pan. As it’s heating up, sprinkle the seasoning mixture onto the chicken on both sides. Feel free to add a little more seasoning as needed.
- Place the chicken into the pan. Cook on medium heat for about 7 minutes. Turn the breasts over and add the carrot/onion mixture and the sauce into the pan around the chicken. Add about ¼ C. of water to the pan as well.
- Bring to a boil and simmer for about another 10 minutes to ensure the chicken is cooked and the sauce is heated up.
- While that’s finishing up, put 1 C. of stock in a pot and bring to a boil. Add the couscous and stir quickly for about 15 seconds. Remove from heat and cover for 5 minutes. Fluff with a fork once done.
- Lay the couscous down and top it with the chicken and sauce for a heart dish.