I'm back on track with planning ahead, making menus, and cooking what I plan for dinner. Our hectic lives forced us to spend less time on dinner each night and I just hate that.
So I went to my trusty pile of recipes I've ripped from the pages of the countless magazines I am given, and found some great new recipes to try.
This one was quick, easy, and absolutely delicious! I'll definitely be making this one again!
Greek Couscous with Chicken & Feta.
(courtesy of Family Circle - Sept 2010)
Makes: 6 servings
Prep: 10 mins
Cook: 18 mins
1 tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
3/4 tsp dried oregano
1/2 tsp salt
1 1/2 cups Israeli couscous
1 1/4 cups low-sodium chicken broth
6 oz green beans, trimmed and halved
2 cups cooked, shredded chicken breast (I just took all the meat from one cooked chicken)
3 plum tomatoes, seeded and chopped
1 can artichoke hearts, drained and roughly chopped
1/2 cup crumbled reduced-fat feta
1/3 up kalamata olives, halved (I omitted these because I hate olives)
2 tbsp lemon juice
1. Heat oil in a medium nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.
2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cooking.
3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives, and lemon juice and serve immediately.
6g fat (2g saturated)
I sprinkled a little extra feta on each dish to garnish.
DELICIOUS! Light, easy, healthy, and quick to make. Try it tonight!