A healthy, delicious mix of couscous, veggies, toasted almonds, cheddar cheese, dried apricots and pieces of succulent chicken breast.
Courtesy of Alison Kent
Chicken Zucchini Couscous with
In a large heatproof bowl, pour 1 cup (250 mL) boiling water over couscous; stir, cover and let stand until liquid is absorbed, about 5 minutes. Fluff with a fork, let cool.
In a skillet, heat oil over medium-high heat; fry chicken, stirring often, until cooked through and no longer pink, about 5 minutes. Using slotted spoon, transfer to bowl with couscous. In same pan, fry white parts of onion, the zucchini and garlic, stirring often, until golden, about 3 minutes. Scrape into bowl with couscous.
In a small bowl, whisk lemon juice, oil, salt, mint and cayenne pepper. Pour over couscous; add cheese, apricots, almonds, parsley and green parts of onion, stirring gently to combine. Enjoy right away or serve chilled.
Tip: Dried cranberries can replace apricots. Fresh mint can replace dried mint – use about 2 tbsp (30 mL) chopped.