There’s a secret to this recipe that gives it a great flavor, and even gets the couscous doubters to enjoy these little fluffy balls of grain (I think they’re a grain). I always just use the packaged “instant” couscous, which isn’t super traditional, but cooks ridiculously fast and tastes great. Replace the water it calls for with either veggie or chicken stock, which adds a whole other dimension of flavor. The second secret is the sprinkle of Parmesan at the end… but if you ask me cheese makes everything better.
Spinach, Mushroom, Chicken Couscous
Ingredients
- 1 8-12 oz Bag Baby Spinach
- 1 8-12 oz Package Sliced Mushrooms
- 1 lb Chicken (Thigh or Breast) Cut in Bite Sized Pieces
- 1/2 Yellow Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Cup Veggie or Chicken Broth
- 1 Cup Dry Couscous
- Olive Oil
- Salt
- Pepper
- Parmesan Cheese
- 1 Lemon
Instructions
- Heat a large saute pan over medium heat
- Drizzle with olive oil and cook the onions for a couple of minutes
- Add in the garlic and full package of mushrooms (they will cook down)
- Season with a pinch of salt and couple grinds of pepper
- When the mushrooms soften, add the chicken and season with a little more salt and pepper
- While that's cooking, make the couscous according to the package replacing the water with broth
- I like to use olive oil in place of butter as well, but you could use either
- When the chicken is cooked through, add the full bag of spinach to the onion, garlic, mushroom, chicken mixture (it will cook down)
- Once the spinach has wilted, add the couscous
- Stir everything together
- Top with Parmesan cheese and a squeeze of lemon
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