I found this recipe on the back of couscous box a number of years ago, I think it is very tasty. It is an easy go to quick dish that we like. I did however make it with a twist this time. I prefer to cook with wine that I would drink, Instead of steaming the broccoli along with the couscous I roasted it in the oven for a twist on old dish
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water or chicken or vegetable stock
2 tablespoons white wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.
1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous mix
1/2 cup chopped sundried tomatoes, packed in oil, drained
3 cups packed chopped spinach
1/3 cup crumbled feta cheese
In large skillet, bring 1-1/4 cups water and contents of Spice Sack to a boil.Stir in couscous and tomatoes.
Remove from heat; cover and let stand 5 minutes.
Fluff couscous lightly with a fork. Add spinach, one handful at a time,
stirring well after each addition. Cover; let stand 2 minutes.
Toss with a fork and sprinkle with cheese before serving.
I originally found this recipe over at Near East. They have some pretty easy recipes.
1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.
This Just happens to be one of my husband’s favorite dishes
Recipe Courtesy of Near East.
1 package (5.6 oz) NEAR EAST Couscous Toasted Pine Nut Mix
2 plum tomatoes, chopped
1/4 cup green onions with tops, sliced
1/2 teaspoon lemon zest
5 tablespoons prepared basil pesto sauce, divided
4 skinless salmon fillets or any type of white fish (~4 oz. Each)
1. Prepare Near East couscous according to package directions; stir in tomatoes, onions, lemon zest and 3 tablespoons basil pesto sauce.
2. Meanwhile, in large skillet, cook salmon with remaining 2 tablespoons of basil pesto sauce; cook for 5 to 8 minutes or until well browned. Top couscous mixture with prepared salmon fillets.
I found this recipe on the back of couscous box a few years ago, I think it is very tasty.
1 tablespoon olive oil
2 cups chicken breast, skinless, diced
1 clove garlic, minced
1-1/4 cups water
2 tablespoons white cooking wine
1 Package (5.9 oz.) NEAR EAST Couscous Parmesan Mix
2 cups fresh or frozen broccoli flowerets, thawed, chopped
1/4 cup feta cheese, crumbled
1 cup fresh tomatoes, chopped
1. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
2. Stir in water, cooking wine and contents of spice sack; bring to a boil.
3. Stir in Near East couscous and broccoli; cover and remove from heat. Let stand 5 minutes. Stir in cheese and tomatoes right before serving.