The Best Couscous Recipe
There is nothing like a quick and easy meal that’s also good for you! I had gotten a Hello Fresh meal a few months back that had couscous, ever since I have been obsessed and I just had to share it, because I know so many of you will love it, too! The ingredients are simple and you can add different spices or vegetables if you get brave enough to tweak the recipe on your own! The instructions are listed below (inspired by the Hello Fresh recipe), so if you try it let me know what you think!
Ingredients
This recipe is for 2 people, an alternative for 4 people will be in brackets.
2 (4) chicken breasts
1 (2) lemon
56g (113g) red onion, chopped
7g (14g) parsley
1/4 cup (1/2 cup) basil pesto (Le Grand is my favorite brand)
3/4 cup (1 1/2 cup) couscous
200g (400g) zucchini
6g (12g) garlic
1/4 cup (1/2 cup) feta cheese, crumbled
cooking oil
salt and pepper to taste
Prep Instructions
Zest and juice half the lemon. Cut the remaining lemon into wedges. Roughly chop parsley. Peel zucchini lengthwise into long ribbons. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1tbsp of oil (double for 4 people), then chicken. Pan-fry until golden (2-3 minutes per side). Remove pan from heat. Add chicken on a baking sheet. Bake in middle of oven until cooked through (8-10 minutes).
While the chicken cooks, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp of oil (double for 4 people), then onions. Cook, stirring occasionally, until softened, 2-3 minutes. Add couscous and garlic. Stir together, until couscous is slightly golden, 2-3 minutes. Add 1 1/3 cups of water and 1 tsp of salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender (8-10 minutes).
While couscous cooks, whisk together half the lemon zest, half the pesto, 1tbsp lemon juice and 1 tbsp oil in a large bowl. Set aside. When couscous is tender, add zucchini ribbons, parsley and couscous to the dressing. Season with salt and pepper. Toss together.
Heat the same pan over low heat. When hot, add remaining lemon zest and remaining pesto. Cook, stirring together, until pesto is warmed and slightly loose (1 minute).
Slice chicken. Divide chicken and couscous salad between plates. Spoon lemony-pesto sauce over chicken and crumble over feta. Squeeze over a lemon wedge, if desired.
Serve and Enjoy!
Much Love,
