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Crisp Chicken and Veggie Couscous with Lemon-Tahini Drizzle

This hearty Lemon-Tahini Chicken and vegetable couscous dish is your secret weapon for a fast, satisfying weeknight dinner. The delicate couscous pairs wonderfully with sautéed mushrooms, peppers and a colorful plethora of crunchy veggies. The dish is topped off with a sublime lemon-tahini sauce giv...
5
35 min
TOTAL TIME
734
CALORIES
$3.31
PER SERVING
Crisp Chicken and Veggie Couscous with Lemon-Tahini Drizzle
Ingredients
19 INGREDIENTS
4 SERVINGS
Feta Cheese
1/4 cup feta cheese
crumbled
Lemon
2 tbsp lemon
freshly zested, divided
Red Bell Pepper
1/2 whole red bell pepper
finely chopped
Regular Couscous
1 cup regular couscous
Water
1/4 cup water
Fresh Parsley
1 tbsp fresh parsley
finely chopped
Lemon
1 whole lemon
cut into wedges
Garlic
1 clove garlic
minced
Salt
1/2 tsp salt
Fresh Lemon Juice
2 tbsp fresh lemon juice
Olive Oil
2 tbsp olive oil
divided
Coleslaw Mix
2 cups coleslaw mix
Rotisserie Chicken
12 oz rotisserie chicken
skin removed and meat shredded
Raw Almonds
1/4 cup raw almonds
Baby Spinach
2 cups baby spinach
Mushrooms
2 cups mushrooms
thinly sliced
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Ground Black Pepper
1/4 tsp ground black pepper
Tahini
1/4 cup tahini
Directions
8 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Prepare the couscous according to package instructions in a medium saucepan. Once cooked, fluff the couscous with a fork, then cover and set aside to keep warm.
2
To make the lemon-tahini sauce, whisk together the tahini, water, lemon juice, 1 tablespoon of olive oil, salt, black pepper, crushed red pepper flakes, minced garlic, and 1 tablespoon of the lemon zest in a small bowl until well blended. Set this aside.
3
On a large non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
4
Add the sliced mushrooms and finely chopped bell pepper to the skillet. Sauté until the mushrooms release their liquid and the bell pepper is tender, approximately 3-5 minutes.
5
Stir in the coleslaw mix and baby spinach. Continue cooking, stirring frequently, until the spinach has wilted, about 2 minutes.
6
Add the shredded rotisserie chicken, cooked couscous and lemon-tahini sauce to the skillet, stirring until all ingredients are well combined and heated through, 2 to 3 minutes.
7
Meanwhile, to toast almonds, heat them in a dry skillet over medium heat, shaking frequently until lightly browned and fragrant (be careful not to burn them). Remove from heat and let cool.
8
Transfer the couscous mixture to four serving bowls. Evenly sprinkle the toasted almonds, crumbled feta cheese, freshly chopped parsley and the remaining lemon zest over the couscous. Serve with lemon wedges on the side.
Health Info
Macros
60g
CARBS
38g
FAT
40g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
WHEAT