COUSCOUS WITH CHICKEN AND BROCCOLI
While I traditionally prefer to cook from scratch, I like to keep on hand packaged items that can be turned into quick and satisfying entrees with added ingredients.
The Food Network’s Sandra Lee and her “Semi-Homemade” approach to cooking creates delicious magic in the kitchen by combining store-bought and pantry staples.
A store-bought item with flavorings also can save purchasing a large jar of spice or a bunch of fresh herbs when only a smidgen of each is needed for a scratch recipe. What to do with the rest?
Couscous With Chicken and Broccoli is a dish that, accompanied with a garden or fruit salad, makes a meal. Fresh chicken is diced, browned quickly in olive oil and cooked with chicken stock, seasonings and vegetables.
A staple in many North African countries, couscous is a coarsely ground pasta made of semolina flour. Like rice, couscous comes in several sizes with various cooking times.
This dish uses a 5.9-ounce box of Near East brand couscous with parmesan. Couscous With Chicken and Broccoli 1 tablespoon olive oil 2 cups skinless, diced chicken breast 1 clove garlic, minced 1 cup chicken stock or broth 1/4 cup water 2 tablespoons white cooking wine 1 (5.9-ounce) box Near East Couscous with Parmesan 2 cups fresh broccoli florets, chopped 1/4 cup crumbled or diced feta cheese 1 cup chopped fresh tomatoes Pecans (optional)
Heat olive oil in a large skillet over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.
Use homemade or store bought chicken stock or broth. Add stock, water, cooking wine and contents of the package’s spice bag. Bring to a boil. Stir in couscous and broccoli. Cover tightly, remove from heat and let stand 5 minutes. Mix gently. If entree is too dry, add warm water or chicken stock or broth. Just before serving, stir in the feta cheese and tomatoes. Garnish with chopped pecans.
The cooking wine, feta cheese and the seasoning in the box contain salt, so do not add salt without tasting.
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