Chicken Couscous & Greens

Name: Chicken Couscous & Greens
Yield: 1 serving
Cuisine: American
Ingredients: 200 g skinless chicken thighs; 50 g whole wheat couscous(preferably Israeli pearl couscous); 40 g onion(chopped); 2 garlic cloves(minced); 100 g baby spinach or green chard; 200 ml chicken broth(low sodium); 1 tsp ground cumin; 1/2 tsp cinnamon; 1/2 tbsp thyme; 1/2 tbsp smoked paprika; 1 tbsp olive oil; Salt & pepper

Lyudmil Stoev @cook_14471081

Bulgaria

I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.

Lyudmil Stoev @cook_14471081

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Ingredients

1 serving

200 gskinless chicken thighs
50 gwhole wheat couscous(preferably Israeli pearl couscous)
40 gonion(chopped)
2garlic cloves(minced)
100 gbaby spinach or green chard
200 mlchicken broth(low sodium)
1 tspground cumin
1/2 tspcinnamon
1/2 tbspthyme
1/2 tbspsmoked paprika
1 tbspolive oil
Salt & pepper

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Steps

1

Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt.
2

Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Don't worry if they have not finished cooking.
3

Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes.
4

Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now.
5

Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute.
6

Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)