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. Source: Diabetic Living Magazine, Summer 2019

Joyce Hendley
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Ingredients

Directions

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

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  • 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.

Tips

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; 23.3 g total fat; 4.2 g saturated fat; 77 mg cholesterol; 565 mg sodium. 518 mg potassium; 41.5 g carbohydrates; 8.7 g fiber; 4 g sugar; 39.9 g protein; 3807 IU vitamin a iu; 63 mg vitamin c; 42 mcg folate; 125 mg calcium; 4 mg iron; 75 mg magnesium;

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