Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 12 oz (340 g) boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces
- 2/3 cup (120 g) dry couscous
- 2/3 cup (160 ml) boiling water
- 2 tsp (10 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1 tsp (1 g) dried oregano
- 1 cup (150 g) halved cherry tomatoes
Method
- Put couscous in a heatproof bowl, pour over the boiling water, cover and rest for 5 minutes; fluff with a fork.
- Heat the oil in a skillet over medium heat. Add chicken, salt and pepper; cook 5 minutes, turning the pieces.
- Add the listed vegetables and remaining flavorings. Cook 5–8 minutes more, stirring and adding a splash of water if dry, until chicken reaches 165°F (74°C).
- Divide couscous between bowls and spoon the chicken and pan juices over it.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Wheat. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 480 kcal · Protein 46 g · Carbohydrates 51 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.