Quick One Pot Chicken Israeli Couscous With Parmesan Cheese Tomato Recipes

ISRAELI COUSCOUS WITH PARMESAN

Steps:

• Toast 1 1/2 cups Israeli couscous in olive oil in a saucepan, stirring, 3 minutes. Add 3 cups water and bring to a boil; cook until al dente, 7 minutes, then drain. Whisk 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 cup olive oil; season with salt and pepper. Toss with the couscous, chopped pistachios, shaved Parmesan and torn mint.

QUICK ONE-POT CHICKEN & ISRAELI COUSCOUS WITH PARMESAN CHEESE & TOMATO

Steps:

• • Finely chop garlic. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl and season with salt and pepper.
• • Return pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix until softened, 2-3 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
• • Add Israeli couscous, garlic & herb seasoning, chicken-style stock powder, the brown sugar and the water. Bring to the boil, then reduce heat to low. • Cover pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 12-15 minutes. Fluff up with a fork. • Add chicken, baby spinach leaves and the butter and stir to combine.
• • Divide chicken and Israeli couscous with tomato between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!