Main Meal

Description

Couscous, chicken, and vegetables are served in a lightly spiced chicken broth for a comforting meal.

Total Time: 28 Mins
Serves: 6
Serving Size: 1-1/2 cups
Meal: Dinner, Lunch

Nutrition

• Calories: 470 cal
• Total Fat: 19 g
• Saturated Fat: 3.5 g
• Polyunsaturated Fat: 8.274 g
• Monounsaturated Fat: 6.096 g
• Cholesterol: 45 mg
• Sodium: 720 mg
• Carbohydrates: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 20 g
• Vitamin D: 0 mcg
• Calcium: 90 mg
• Iron: 2 mg
• Potassium: 740 mg

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 fennel bulb, chopped (white bottom only)
• 7 cups chicken stock or reduced sodium broth
• 1 tablespoon hot or mild harissa paste
• 2 cups wholewheat couscous
• 2/3 cup California walnuts, coarsely chopped
• 2 cups shredded roasted chicken breast
• 1 cup diagonally sliced sugar snap peas
• 4 cups very lightly packed baby spinach
• Chili sauce, optional topping

Preparation

1. Heat the oil in a large saucepan and sauté the onion and fennel for 5 minutes. Add stock and harissa, and bring to the boil. Stir in the couscous and simmer, covered for 5 minutes.
2. Stir in chicken, sugar snap peas, and walnuts, and cook for 2 minutes more. Add spinach and stir until the spinach is wilted and the couscous is tender.
3. Spoon into bowls and drizzle with a little chili sauce if desired.

Tips

• Try using bok choy instead of sugar snap peas or swap the spinach for shredded Savoy cabbage.
• Increase the harissa for additional flavor and heat.
• Add additional stock if you prefer more liquid.