While we were in Mexico, we ate at a delicious Mediterranean restaurant, which is where the inspiration for this couscous came from. I had a couple of different ideas on how to go about recreating this dish as a entree, and I decided to take the basic approach first.
Word to the wise...make extra because I have a a second delicious recipe coming your way that uses both the chicken and the couscous!
Greek Chicken with Veggie Couscous
For the chicken:
3 boneless, skinless organic chicken breasts
2 Tablespoons Cavenders Greek Seasoning
3 Tablespoons EVOO
For the couscous:
2 cups couscous
2 cups chicken stock
1/3 cup minced red onion
1/2 cup minced yellow bell pepper
1/4 cup minced flat leaf parsley
1 Tablespoon minced basil
Salt and pepper
About 2-3 hours before you want to eat, slice the chicken into strips. Toss with olive oil and seasoning (I do this in a ziplock bag) and store in the refrigerator.
When you're ready to eat, grill the chicken. Set aside. In a pot, bring chicken stock to a boil. Add salt and pepper (about 1/8 teaspoon of pepper and 1/4 teaspoon of salt). Once boiling, add couscous, stir, cover and remove from heat. In 5 minutes remove lid and fluff with a fork.
In a serving bowl, combine couscous with all remaining ingredients. Serve chicken over couscous.
I like to enjoy this with a bit of naan bread!