• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Chicken and Spinach Couscous

  • Recipe Submitted by on

Category: Poultry, Salads, Low Fat

 Ingredients List

  • Water
  • 1 Bay leaf
  • 6 Black peppercorns
  • 4 Skinless boneless chicken
  • -breast halves
  • 1 1/2 c Boiling water
  • 1 1/2 c Instant couscous
  • 6 c Fresh spinach
  • 2 c Chicken broth
  • 2 ts Turmeric
  • 4 tb White wine
  • 1 ts Indonesian chili paste or
  • -sauce OR dried red pepper
  • -flakes
  • 1 ts Chopped parsley
  • 1 ts Chopped sage
  • 1 ts Chopped thyme
  • 8 Artichoke hearts;
  • -water-packed
  • 2 md Tomatoes
  • 1/4 c Grated Parmesan cheese

 Directions

ADVANCE PREP CHICKEN: Fill a large skillet with water and add bay leaf
and peppercorns; bring to a boil and add chicken breasts. Reduce heat and
simmer until chicken is cooked through, about 20 minutes. Cool, drain and
place in a resealable plastic bag.

COUSCOUS: In medium saucepan, bring 1 1/2 cups water to a boil; turn off
heat, stir in couscous and cover. After about 5 minutes, when the water is
absorbed and the couscous is fluffy (use a fork to fluff), spill it out
onto a cookie sheet to cool. Transfer cooled couscous to an airtight
container.

SPINACH: Wash spinach thoroughly and, with water still clinging to its
leaves, place in a large pot and cover. Cook over medium-low heat until the
spinach wilts. Drain, cool and place in a resealable plastic bag.

SAUCE: In another medium saucepan, bring the chicken broth, turmeric, white
wine and chili paste or flakes to a boil. Reduce heat and simmer for 5
minutes. Cool and transfer to an airtight container. Chop herbs and place
in a resealable bag. Refrigerate all of the above ingredients until needed.

PREP: Cut chicken into one-inch pieces, slice artichoke hearts and dice
tomatoes. Place couscous and sliced artichoke hearts in a large saucepan.
Heat briefly over medium-low heat, then add chicken, spinach, tomatoes and
broth. Cook for 3 to 4 minutes more, or until heated through, stirring
constantly. Stir in the Parmesan cheese and herbs. Divide among 4 bowls and
serve.

Per serving: 510 calories, 11 percent fat (6.2 grams), 53 percent
carbohydrate, 36 percent protein.

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