Share The Health

Chicken and Orange Couscous with Almonds

01-15-2016

Enjoy poached chicken tossed with cinnamon scented couscous with almonds, raisins and mint!

What’s included?
1 cup Orange Juice
1 cup Water
1 tbsp. Fresh Mashed Garlic Cloves
1 tbsp. Fresh Ginger Root
1/4 cup Low Sodium Soy Sauce
1 lb Boneless, Skinless Chicken Breast
2 – 1/2 cup Couscous
1/8 tsp. Kosher Salt
1/4 tsp. Ground Cinnamon
1/2 cup Raisins
3 tbsp. Olive Oil
3 Oranges
1 cup Frozen Green Peas
3 tbsp. Toasted Sliced Almonds
6 tbsp. Fresh Chopped Mint
Yield: 6 Servings Portion Size: 2 – 1/2 Cups

How to make this dish:

Place juice, water, garlic, sliced ginger root (no need to peel), soy sauce and chicken breast in a large pot. Cover and bring slowly to a simmer and poach until cooked through. Remove chicken from liquid and strain. Reserve liquid for cooking couscous. When cool enough to handle, shred chicken breast and set aside.

Place couscous, salt, cinnamon and raisins in a container. To cook, pour boiling poaching liquid (liquid should be 1/2″ above the top of dry couscous, may need to add boiling water), cover tightly and steam for 15 minutes. Do not over steam, the bottom will get clumpy. Fluff with a fork and set aside until service.

Heat a pan over medium heat and add oil, oranges and shredded chicken until heated through. Add the cooked couscous and green peas. Toss until heated through. Garnish with toasted nuts and chopped mint.

Notes from the Chef:

Properly cooked couscous is light and fluffy. Traditionally, couscous is made in a steamer while the stew is simmering in a vessel called couscoussiere.

Nutritional Information:

594 Calories
39 grams of Protein
82 grams of Carbohydrates
12 grams of Total Fat
70 mg of Cholesterol
498 mg of Sodium
7.8 grams of Dietary Fiber
2 grams of Saturated Fat

Once you try the recipe, let us know what you think in the comments!

Categories: Healthy Eating