Whole Wheat Couscous with Chicken & Veggies
I made this one up! You can either add chicken (like I did) or leave the chicken out and pair it with a burly-er main meat dish and/or salad. Either way, feel free to mix it up, adapt, or eat as is - enjoy!
Ingredients - Serves: 4.5
- Whole wheat couscous (can also substitute with quinoa - equally delicious) - 1/2c dry
- 8-10 oz Chicken breast (I buy the frozen, boneless, skinless variety from TJs, super handy)
- Black beans, rinsed - 1 can
- Green onions - a couple stalks
- Frozen corn - 1/2c
- Frozen, shelled (fully cooked) edamame - 1/2c
- Cherry tomatoes - 10? 15? Whatever!
- Sesame Oil - 1.5T (ish)
- Salt/Pepper/Balsamic Vinegar - to taste
Directions
- Make couscous. Boil 1/2c water, add couscous once boiling and remove from heat.
- I like to defrost and bake my chicken in the toaster oven. 350 for about 10-15 minutes (until they're white all the way through). You could also easily pan fry in a little oil. Either way, cook and cut into bite size pieces (or not).
- Rinse black beans and add to mixing bowl. Chop green onion and cherry tomatoes and add to black beans. Measure and add frozen corn and edamame to bowl. (The heat from the warm couscous and chicken will thaw the veggies.)
- By now the couscous and chicken should be done - add each to the bowl and mix everything together.
- Season with salt and pepper (not too much, more flavor is coming!) Add Sesame Oil and Balsamic Vinegar to taste.
- If possible, let it sit for a bit before eating (letting the couscous absorb some of the Sesame Oil increases the yumminess).
- If eating as left-overs, I like to microwave for just a few seconds. Even though it's not a "hot" dish, I like to nuke it just enough to take the "chill" off.
No comments:
Post a Comment