Recipe for Chicken Couscous

When I became sick of my typical chicken and rice mixture a long time ago, I prepared chicken couscous for the first time. Yes, it is a clutch dinner, but no matter how much sauce you add, even a clutch meal may get a touch stale.

Variety becomes crucial at that point. It means the difference between continuing on the path to achieving your wellness objectives and stopping at the local fast food restaurant to sate your hunger or hanger.

If you’re not sure where to begin, simply take each item and consider an appropriate substitution.

THE CHICKEN COUSCOUS RECIPE CONTAINS:
Change chicken breasts to chicken thighs (or any protein of your choosing), rice to couscous, and steamed green vegetables to robust green leaf vegetables.
And with that, you’ve changed a recipe and given your brain and taste sensations some much-needed rest so you can continue on your course. Couscous, which is produced from durum wheat, is not recommended if you have a gluten allergy; however, quinoa and brown rice are appropriate substitutes, and as long as you swap up the tastes, you may still feel like you’re eating something novel.

INGREDIENTS
4 serves of simple chicken couscous ingredients
chicken with olive oil spray
1 1/2 pounds of trimmed-fat chicken thighs
SUBSTITUTE: lean flank; chicken breasts; turkey breasts; tofu or tempeh;
1 teaspoon cinnamon and 2 tablespoons cumin
One tablespoon of thyme, one sprinkle each of sea salt and cracked pepper
Couscous
Olive oil, 1 1/2 tablespoons
2/3 cup chopped onion
1 tablespoon minced garlic
Israeli pearl couscous, 1 cup
smoked paprika, 1 tablespoon (optional)
4-5 cut leaves of red chard
chopped portobello mushrooms, half a cup (optional)
2 1/2 mugs of chicken stock (or broth)
STEPS
Make careful to evenly distribute the spice and herbs throughout the surface of the chicken thighs.

On high heat, place a nonstick skillet. Spray the skillet with olive oil when it has heated up, then add the chicken thighs. The thighs should be browned and crispy on the outside for 3 minutes on each side. After that, take the thighs from the skillet and place them aside. If the thighs haven’t completed cooking, don’t worry.
Add the onion, garlic, and olive oil after lowering the heat to medium. For a minute or two, cook and caramelize the onion.
When adding the pearl couscous to the skillet to toast, stir it around to evenly distribute the oil throughout the couscous. Add the smoked paprika at this time, if preferred.

Add the chopped red chard (or greens) and mushrooms after toasting for 1 to 2 minutes. Cook for about 2 minutes, or until the chard starts to soften and slightly wilt.
Add the chicken stock, then boil the mixture. Re-add the chicken to the skillet. When the pearl couscous is plump and most of the liquid has been absorbed, reduce the heat to low-medium, cover the pan, and cook for 12 to 15 minutes. (Note: It ought to be saucy rather than soupy.)