Couscous with Chicken & Artichokes
Submitted by sabivino
Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.
YIELD
4 servingsPREP
25 minCOOK
25 minREADY
60 minThis one-hour chicken couscous has the kind of Mediterranean flair that makes a Tuesday night feel like a holiday.
Fluffy couscous soaks up chicken stock along with currants, sun-dried tomatoes, and marinated artichoke hearts while sautéed chicken breast and toasted pine nuts get folded in at the end.
The sweet-tart pop of currants, the briny tang of the artichokes, and the richness of pine nuts give every bite a different angle.
A cool yogurt-tomato-chive sauce on the side brings it all into balance.
Kitchen Tips
- Toast the pine nuts in a dry pan and watch them like a hawk. They go from golden to burnt in about ten seconds, and there’s no coming back.
- Use oil-packed sun-dried tomatoes for the best flavor. Drain them well and chop small so they distribute through the couscous.
- Cut the chicken into bite-sized pieces before sautéing so it cooks fast and stays juicy. Overcooking chicken breast is the fastest way to ruin this dish.
- Make the yogurt sauce first and let it sit in the fridge while you cook. The flavors meld as it chills.
Ingredients
Directions
In small bowl, combine yoghurt, tomato a 1 tablespoon chives.
Add salt and peper to taste and set aside.
Cut artichoke pieces in half, set aside.
In large saucepan, heat 1 tablespoon (15 ml) oil.
Add onion and garlic; sauté for 3 minutes.
Add red pepper, sauté for 2 minutes.
Add chicken stock; cover and bring to a boil.
Stir in couscous, currants, sun-dried tomatoes and artichokes.
Cover and remove from heat.
Let stand 5 minutes.
Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until lightly browned.
Remove and set aside.
In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high heat.
Add chicken and sauté for 3 minutes or until no longer pink inside.
Stir chicken, pine nuts and salt and pepper to taste into couscous mixture.
Remove to platter and garnish with remaining chives.
Serve with yoghurt mixture.
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