Spicy chicken and spinach couscous

4 Servings

Ingredients

Quantity Ingredient
Water
1 Bay leaf
6 Black peppercorns
4 Skinless boneless chicken breast halves
1½ cup Boiling water
1½ cup Instant couscous
6 cups Fresh spinach
2 cups Chicken broth
2 teaspoons Turmeric
4 tablespoons White wine
1 teaspoon Indonesian chili paste or sauce OR dried red pepper flakes
1 teaspoon Chopped parsley
1 teaspoon Chopped sage
1 teaspoon Chopped thyme
8 Artichoke hearts; water-packed
2 mediums Tomatoes
¼ cup 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 1½ 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 (6⅕ grams), 53 percent carbohydrate, 36 percent protein.

See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

>edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. With a little advance prep, this satisfying dish can be a quick lunch or dinner. Just heat, stir and serve.

Recipe by: SHAPE Cooks 1998

Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 17, 1998

Related recipes