Mediterranean Chicken Couscous

Mediterranean Chicken Couscous is a vibrant and flavorful dish combining tender chicken with fluffy couscous, fresh vegetables, and aromatic herbs. This wholesome meal is perfect for a quick weeknight dinner or a satisfying lunch, offering a delightful blend of textures and tastes. With its colorful ingredients and delicious seasoning, Mediterranean Chicken Couscous brings a taste of the Mediterranean to your table.

5 from 1 vote

Print Pin

Course: main dish

Cuisine: Mediterranean

Diet: Diabetic

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 1076kcal

Author: Michelle

Ingredients

1 pound chicken
1 onion quartered
2 tablespoons salt
2 bay leaves
2 tablespoons olive oil
1 medium onion chopped
14 ounces artichoke hearts (1 can) drained and rinsed
2 cups Roma tomatoes chopped
3 cloves garlic minced
3/4 teaspoon salt
1/2 teaspoon pepper fresh ground
1 tub Knorr Homestyle Stock (chicken)
1 1/2 cups water
16 ounces whole wheat couscous
4 ounces feta cheese crumbled
1/2 cup fresh parsley chopped

Instructions

Bring 2 quarts water to a boil, adding the quartered onion, bay leaves, and 2 tablesponns salt. Once the water is boiling, add the chicken and immediately bring down to a simmer. Simmer gently for 20 minutes, until cooked through. Once it is cooked, shred or cut into small pieces and set aside.
1 pound chicken, 1 onion, 2 tablespoons salt, 2 bay leaves
While the chicken is simmering, begin work on the couscous. Heat the olive oil in a saucepan over medium heat. Add the chopped onion, and cook for ten minutes – until it is soft and just beginning to brown.
2 tablespoons olive oil, 1 medium onion
While the onion is cooking, slice the artichoke hearts into bite size pieces. Go ahead and dice the tomato at this point, as well as mincing the garlic, too. Once the onion is golden brown, add the artichokes, tomatoes, garlic, salt, and pepper.
14 ounces artichoke hearts (1 can), 2 cups Roma tomatoes, 3 cloves garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper
Cook for about five minutes, as you want the tomato to soften and get tender. Make sure you stir occasionally. Add the stock and stir quickly to combine, then add the water and bring to a boil.
1 tub Knorr Homestyle Stock (chicken), 1 1/2 cups water
Once the mixture is boiling, remove it from the heat and add all the couscous. Cover immediately and let it sit for 10 minutes. Fluff it with a fork, gently.
16 ounces whole wheat couscous
Add the poached chicken, and stir gently. Crumble feta and fresh parsley atop the cous cou and serve.
4 ounces feta cheese, 1/2 cup fresh parsley

Equipment

1 1/2 Quart Saucepan

Bamboo Cutting Board

Chef's Knife

Notes

To get two cups of Roma tomatoes, you need about 4-5 pieces depending on the size.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.