Lemon-Tahini Couscous with Chicken & Vegetables
Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.Advertisement
Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.
Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.
Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.
Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.
Tip: Whole-wheat pearl couscous (aka Israeli couscous) has a deliciously nutty flavor and chewy texture. Look for brands like Bob's Red Mill in natural-foods stores and some supermarkets. If you can't find it, you can substitute regular couscous.