For dinner last night I tried a new Rachael Ray recipe from the Dec. issue of her mag. Finally a RR recipe that was very quick prep and didn’t require 5 dishes! This was really good!! And (sadly) it was my first time using couscous. Never realized how easy it is to make couscous either. Glad I tried it. We all like it. Definitely gonna use that as a grain more often now. We all liked this recipe. The raisins really add a nice flavor to it. I didn’t add the sliced almonds for Rebecca’s sake. I just served it with almonds and cashews on the side for sprinkling. I cooked extra chicken on Sunday so I didn’t have to do that step last night. It only took about 15 min. to make this. Love that!
1/4 cup EVOO
1 lb. boneless, skinless chicken breasts (I shredded a large chicken breast I had cooked earlier in the week)
salt and pepper
3 cups chicken broth (I used a little less than this)
1 (10 oz.) box couscous (I used a little less than this)
1 onion, finely chopped (I used about a 1/4 onion)
1 head broccoli, broken into small florets (I used frozen broccoli, thawed)
1/2 cup raisins
1/4 cup chopped flat-leaf parsley (I used dried)
1/3 cup sliced almonds, toasted (I served nuts on the side)
In a large skillet, heat 2 Tbsp. EVOO over medium heat. Season chicken with salt and pepper, add to pan, cook, turning once, until cooked through, about 10 min. Transfer to a work surface, let cool, shred; reserve the skillet.
Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 Tbsp. EVOO to a boil; season with salt and pepper. Add the couscous, cover and remove from heat; let stand for 5 min., then fluff with a fork.
In the reserved skillet heat the remaining 1 Tbsp. EVOO over medium heat. Add the onion and cook until softened, about 5 min. Add the broccoli and the remaining 1 cup chicken broth and simmer 5 min. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.
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