Chicken/ Shrimp (Both or None) Vegetable Couscous

Posted on by Tori Mascaro

Ingredient (Chicken)

  • 2 pieces of chicken breast
  • 1 tablespoon of olive oil
  • salt and pepper to taste

Directions (Chicken)

  1. Wash and thoroughly dry the chicken with a paper towel. Season with salt and pepper on both sides.
  2. Heat 1 tbs. oil over medium- heat in a large skillet.
  3. Swirl the pan just before adding the breasts to evenly distribute the oil. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes on each side.
  4. Remove chicken from skillet, cool, and cut into 1 inch cubes. Set aside.

AND/ OR

Ingredients (Shrimp)

  • 1 lb jumbo shrimp
  • 1 tablespoon of butter
  • 1 tsp. fresh lemon juice
  • salt and pepper to taste

Directions (Shrimp)

  1. Thaw and devein shrimp (or use fresh, deveined shrimp). Season with salt and pepper, add 1 tsp. fresh lemon juice, toss.
  2. Heat 1 tablespoon of butter over medium- heat in a a large skillet.
  3. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink.
  4. Take off heat. Set aside.

Vegetable Couscous Recipe Below

Add Chicken, Shirmp, Both, or NONE

Ingredients (Vegetable Couscous)

  • 1/2 cup dried cranberries
  • 1 cup boiling water
  • 3 tablespoons salted butter
  • 1/4 cup thinly sliced shallot
  • 3 minced garlic cloves
  • 3 cups chopped kale leaves
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup chopped green onions
  • 1.5 tsp. salt
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 butternut squash peeled, seeded, chopped into 1 inch pieces
  • 1 cup couscous
  • 1 cup water

Directions (Vegetable Couscous)

  1. Preheat oven to 400*. Toss butternut squash with 1 tablespoon olive oil and and brown sugar in a large bowl. Season with salt and black pepper to taste. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
  2. Add 1/2 cup dried cranberries to 1 cup of boiling water. Let stand until fruit is softened, about 15 minutes. Drain and set aside.
  3. In a medium saucepan bring 1 cup of water to a boil. Add 1 cup of couscous, stirring quickly. Remove from heat and cover. Let stand for 4-5 minutes.
  4. In a large skillet, melt 2 tablespoons of butter over medium-heat. Add shallot and garlic, stirring frequently until softened, about 2 minutes. Stir in the couscous and mix frequently to break up all possible clumps that may form in the couscous, about 2 minutes.
  5. Stir in drained cranberries, kale, 1/4 cup of pecans or walnuts, and add 1.5 tsp. of salt. Mix. Cover and cook until kale is tender and bright green, about 3 minutes.
  6. Add prepared butternut squash, and chicken/ shrimp to mixture, combine, about 1 minute. Transfer to a large bowl, cover and keep warm.
  7. To the skillet, add the green onions, remaining 1 tablespoon butter, and remaining 1/4 cup of pecans or walnuts, stirring occasionally, until butter us melted, about 1 minute.
  8. Serve the chicken or shrimp couscous warm, topped with the green onion/ pecan or walnut mixture.
  9. Can be prepared without chicken or shrimp also.

Happy Cooking! Leave your feedback in the comments below. 😉

*Recipe was inspired by Magnolia Table (Volume 2) by Joanna Gaines.

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