Chicken and Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

I had never used pearled couscous before (I really like to type the word, “couscous”) and it was delicious! Cooked fast, and tastier than plain rice. This is quick, yummy, healthy and just generally fun to eat!

Chicken and Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Though grains of Israeli or pearled couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

Cooking Light

About 4 servings

2 1/3 cups water, divided

1/2 cup sun-dried tomatoes

1 (14 1/2-ounce) can vegetable broth

1 3/4 cups uncooked Israeli or pearl couscous (I just used the whole box and followed the measurements on the box for the liquid)

3 cups chopped cooked chicken breast (I grilled one for 8 minutes on each side)

1/2 cup (2 ounces) crumbled feta cheese

1 cup chopped fresh flat-leaf parsley (I used curly leaf parsley and I definitely think the flat-leaf would be better)

2 (6-ounce) jars marinated artichoke hearts, undrained

1/4 teaspoon freshly ground black pepper

Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. 

Drain and chop; set aside.

Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

Just sprinkle with kosher salt and pepper and grill 8 minutes on each side. Then chop in bite size pieces.

Couscous couscous couscous couscous. There. That was fun. Try it some time. And try this sometime! So good!

Chicken Souvlaki

In our quest to eat healthy, Mediterranean-style meals, I came across this little gem. It’s another that is super-fast, super-easy and super delicious! Our seven-year-old granddaughter thought they were wonderful.

For the chicken meat, and if you are in a hurry, you can use a rotisserie chicken from the store. I grilled a couple of chicken breasts and it was fabulous. Just sprinkle the chicken with salt and pepper, and grill until nearly done – no pink left, but not completely done. You’ll cook it a bit more later in the recipe.

Chicken Souvlaki

(from Cooking Light)

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup plain Greek-style yogurt

1 tablespoon chopped fresh dill

1 tablespoon extravirgin olive oil, divided

1 1/4 teaspoons bottled minced garlic, divided

1/2 teaspoon dried oregano

2 cups sliced roasted skinless, boneless chicken breast

4 (6-inch) pitas, cut in half

1 cup shredded iceberg lettuce

1/2 cup chopped peeled cucumber

1/2 cup chopped plum tomato

1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. 

Add chicken, and cook for 2 minutes or until thoroughly heated. 

Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

And, voila! Another great, fast dinner! You can serve it with couscous or baba ghanoush or tabbouleh. 

Enjoy!