Chicken Couscous with Roasted Vegetables
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (serves 3-4):
1lb asparagus, chopped into fourths (ends discarded)
8 oz. whole baby bella mushrooms, chopped into halves
1/2 green bell pepper, chopped
salt and pepper
1lb chicken breast
1/2 onion, diced
3 cloves garlic, minced
1 cup uncooked Israeli couscous
~ 2 cups chicken stock
Preheat oven to 500˚.
Place chopped asparagus, mushrooms, and green pepper in a medium-sized bowl.
Stir in olive oil and spices in with the vegetables until thoroughly combine.
Lay vegetables on a cookie sheet lined with foil and roast in the oven for 20 minutes, or until tender and fully cooked.
Pour couscous into a small saucepan with 1/2 cup of the chicken stock.
Continue to add more chicken stock as it gets absorbed (like you would with risotto), until couscous is fully cooked.
Meanwhile, sauté onions and garlic with canola oil on a sauté pan over medium-high heat until onions are translucent; set aside.
Cook chicken (I chose to sauté mine in small pieces, but shredding would work equally well); set aside.
Mix together couscous, chicken, and roasted vegetables (add more salt and pepper if needed).