Mediterranean Chicken with Couscous
For the past several years, I seem to have forgotten that couscous existed. My grain options were either pasta or bread, all the time. Then I came across an old recipe of my mom’s that called for couscous. YUM! Definitely worth picking up a box.
The thick, Mediterranean-style sauce in this chicken recipe is full of flavor, and the couscous is great for soaking it up. It would taste a little weird with rice, and the consistency wouldn’t be right with pasta. But with couscous? Delectable.
It serves one, and here’s what you need:
• Olive oil
• 1 chicken breast
• salt and pepper to taste
• 1 serving of couscous, either flavored or plain (about 1/3 cup dry)
• 1/3 of an onion, chopped in thin rings or strips
• 1 garlic clove, sliced into very thin circles
• 4-5 baby bella mushrooms, sliced (white mushrooms work, too)
• 1 tablespoon sun-dried tomatoes, sliced into strips (oil-packed or not is okay)
• 5-6 kalamata olives, pitted and halved
• ¼ tsp each of rosemary, thyme, and basil
• 2 tablespoons chicken broth
• 2-3 tablespoons dry white wine
Begin by sprinkling the chicken breast with salt and pepper and sautéing it in olive oil until it’s brown, a little crispy on the outside, and fully cooked. Set it aside.
While you’re waiting for the chicken breast to finish cooking, you can start the sauce. Put a little olive oil in a second pan, and once it’s hot, add the onion and garlic. Sauté until the garlic is light brown and the onion is translucent and beginning to get brown. Add the mushrooms, sun-dried tomatoes, and kalamata olives. Sauté for another 2-3 minutes, until the mushrooms release their juices and are brown. Add the rosemary, thyme, and basil. Sauté for about a minute. Add the chicken broth and wine, and cover the pan.
Now make the couscous. Most varieties cook in less than ten minutes, so it should be ready very soon. Keep an eye on the clock.
When the couscous is done, check your sauce. It should be thickened and the liquid should have boiled down to almost nothing. If not, simmer it for a few more minutes, or just let the couscous soak up the liquids.
On a plate, layer your delicious dinner in this order: bed of couscous at the bottom, crisp chicken breast in the middle, and thick Mediterranean sauce on top. Fantastic!