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April 25: Quick Chicken Couscous

Brings the Mediterranean to your table. For a change, substitute couscous with brown basmati rice or whole-wheat linguini.

Ingredients 2 teaspoons olive oil 1 shallot, minced 1 small clove garlic, minced 1/2 cup canned chickpeas or garbanzo beans, drained, rinsed 1/2 cup chopped cooked chicken 2 tablespoons sliced black olives 3/4�1 cup cooked whole-wheat couscous 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint 2 tablespoons lemon juice Salt and black pepper to taste 2 tablespoons crumbled feta cheese

Directions: 1. Heat olive oil in medium-sized nonstick skillet over medium-high heat. 2. Add shallot and garlic and cook, stirring often, until softened, about 2 minutes. 3. Add chickpeas, chicken, and olives and cook, stirring often, until heated through. 4. Stir in couscous, parsley, mint, lemon juice, salt and pepper. 5. Remove from heat and transfer to serving bowl. 6. Enjoy garnished with feta cheese. Serves 1. Calories, 534; calories from fat, 176; fat, 20g; saturated fat, 5g; cholesterol, 29; carbs, 73g; fiber, 13g; protein, 22g; sodium, 515mg; calcium, 195mg; iron, 6mg

About the author: Michele Thompson, MS [aka Shelly Sinton, author of “The Fitness Kitchen” (Taylor, 2004)] is a freelance writer on all things culinary. She is the founder of and a health-focused personal chef in Bozeman, Montana.

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