When you want pasta in no time, couscous is your best friend! The tiny pasta balls cook up in minutes, and absorb all the water so you don't have to fuss with draining. Tossed with sautéed vegetables plus leftover chicken, it's a fast and tasty meal in a bowl that's perfect as an easy dinner recipe.

Joyce Hendley
Source: Diabetic Living Magazine, Summer 2019




Ingredient Checklist


Instructions Checklist
  • Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.

  • 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.

Nutrition Facts

528 calories; protein 39.9g 80% DV; carbohydrates 41.5g 13% DV; exchange other carbs 3; dietary fiber 8.7g 35% DV; sugars 3.8g; fat 23.3g 36% DV; saturated fat 4.2g 21% DV; cholesterol 77.3mg 26% DV; vitamin a iu 3807.4IU 76% DV; vitamin c 63mg 105% DV; folate 41.7mcg 10% DV; calcium 124.8mg 13% DV; iron 3.6mg 20% DV; magnesium 75.1mg 27% DV; potassium 517.7mg 15% DV; sodium 565mg 23% DV.