Mediterranean Chicken & Couscous
Source of Recipe
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)
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.