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Mediterranean Chicken & Couscous

Source of Recipe

Lori Bakes


Recipe Introduction

From NearEast.com (Adapted by Lori Bakes)

List of Ingredients

1 pkg Lundberg Roasted Brown Rice Couscous

2 TBS. olive oil

2 C GFCF chicken broth

2 boneless chicken thighs or 1 large boneless breast

1 clove garlic, minced

2 C baby spinach

1/3 C chopped sun-dried tomatoes in olive oil, drained

1/4 C feta cheese*, optional if not CF (See Administrative Note)


Recipe

Place chicken in a deep skillet and pour chicken broth on top making sure chicken is fully submerged.

Bring broth to a gentle boil over medium-high heat.

Reduce the heat to medium-low and simmer until the chicken reaches the internal temperature of 160 degrees (about15 minutes).

Remove the chicken from the poaching liquid and using 2 forks, shred to desired texture.

Place chicken in a covered bowl spooning a few spoons of broth over it keeping it moist.

Pour remaining broth (if 2 cups is not present, substitute the rest with water) into a medium saucepan and bring to a boil.

Stir in couscous and seasoning packet.

Cover with a tight fitting lid and reduce heat to low.

Cook 10 minutes.

When couscous is done, remove from heat and let stand with the lid for 5 minutes.

Meanwhile heat olive oil over medium heat.

Add garlic and spinach and sautee until soft, stirring frequently.

Fluff couscous with a fork then stir in couscous, sun-dried tomatoes and chicken into spinach/garlic mixture.

Serve immediately and sprinkle with feta cheese if desired.

Yield: 4 servings

Administrative Note:Feta Cheese is dairy and does contain casein we do not have a substitute recommendation at this time.