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Chicken and Israeli Couscous with Tomato and Lemon

February 27, 2011

Chicken and Israeli Couscous with Tomato and Lemon

Can you believe it’s snowing AGAIN?  Again!?  At least it’s not very heavy this time, but waking up to this morning’s snow was not exactly what I had in mind for today.  At least in a couple of weeks, I will be in Vegas, where the temperatures are near 70 this weekend.

After ordering a bridesmaid dress yesterday at David’s Bridal, Marc and I did a little discount shopping — with and without gift cards.  We found a Big Lots (a WI favorite…) in Danvers (right next to the David’s Bridal, in fact), and picked up some necessities, including some great deals on instant oatmeal.  I got enough oatmeal for over a MONTH of work days, for under $5.  Score!  Then we headed to one of the few Wal-Marts in eastern Massachusetts, and used gift cards from my mom, where I scored the greatest deal of all — comfy, awesome sweatpants for $1.  The minute we got home yesterday afternoon, I put them on and I haven’t taken them off just yet (because I’m still contemplating whether or not I want to shower today.  Sorry for the stank.).  I think I’ve become a lounger — something I’ve never really been before — and it’s GREAT.

Anyway, back to the dish … last night, Marc and I had a romantic evening in.  We watched Only You, one of my guilty pleasure movies (have you seen it?  It’s a silly story, but incredibly scenic), had wine, and made this delicious dish.  We found this recipe via The Bitten Word, and quite frankly, I cannot wait to eat it for lunch tomorrow — and I hope that we’ll be making it again VERY soon.  If you haven’t made anything with Israeli couscous yet, this would be a great recipe to try it out.  It’s one of my favorite sides, and can feature prominently in one-pot dishes (my favorite!).

Chicken and Israeli Couscous with Tomato and Lemon

adapted from The Bitten Word and Martha Stewart Living

  • 1 tbsp. extra-virgin olive oil
  • 1 c. Israeli couscous
  • 4 boneless, skinless chicken breasts
  • 1/2 medium onion, thinly sliced
  • 1 pt. grape tomatoes, halved
  • 3 garlic cloves, minced
  • 4 strips lemon peel (2″ each)
  • 1/2 tsp. turmeric
  • 1/2 c. dry white wine (we used Pinot Grigio)
  • 1 1/2 c. chicken stock
  • 1/2 tsp. coarse salt
  • 1 c. frozen peas, thawed
  • 1 lemon, cut into wedges, for serving.
  1. Heat oil in a large skillet over medium-high heat.  Add couscous and cook, stirring for 1 minute.  Transfer to a bowl and return skillet to heat.
  2. Cook chicken, smooth side down, until browned, 3 – 5 minutes.  Flip and cook for 2 minutes more.  Transfer to a plate, reserving drippings in a skillet.
  3. Reduce heat to medium, add onion and cook, stirring frequently, for 3 minutes.  Stir in tomatoes, garlic, lemon peel and turmeric, and cook, stirring frequently until tomatoes begin to break down, about 2 – 3 minutes.
  4. Return chicken to skillet.  Add wine and cook for 4 minutes.  Add stock, salt, and couscous and stir.  Reduce heat to medium-low, cover and cook, stirring occasionally, until couscous is tender and chicken is cooked through, about 12 – 14 minutes.  Stir in peas and cook until heated through, about 1 – 2 minutes.  Serve immediately with lemon.
3 Comments leave one →
  1. March 12, 2011 9:01 am

    Hi there!
    I found your blog through Boston Food Bloggers. I love your recipes and photos! There’s so many recipes I want to try. I’m also from MA and look forward to seeing more recipes from you guys! Have a great weekend!

    • Marc permalink*
      March 13, 2011 1:05 pm

      Thanks Jane! There are a lot queued up so stay tuned. 🙂


  1. Food Therapy from Saucy and Bossy | Public Radio Kitchen

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