Lunch / Dinner
Chicken & Couscous
You’ve never had couscous quite like this. If it seems familiar, it’s probably the creative addition of ingredients that are usually reserved for Asian stir-fries.
Take a trip around the world with the internationally inspired ingredients featured in this dish. They go together surprisingly well and add up to a tasty, healthful dinner.
Couscous is most popular in North African and Middle Eastern cuisines. But here, it’s cooked with a chicken broth and soy sauce mixture and flavored with fresh ginger and garlic. Combined with vegetables, such as bok choy and radishes, these traditional Asian ingredients provide an unexpected stir-fry-like flavor. Chicken is a standard choice for stir-fries and is ideal here, too.
Although we nicknamed the dish chicken confusion in the Test Kitchen, the result is actually a successful fusion of cuisines. Nothing will stand out as particularly exotic, though — this is a meal the whole family will enjoy.
Test Kitchen Tips
Pearl couscous is sometimes labeled Middle Eastern or Israeli. These varieties are the size of peppercorns and similar to pasta in texture and preparation. Other types are smaller, like coarse cornmeal.
Bok choy [bahk CHOY], a relative of Chinese cabbage, is a versatile and nutritious vegetable with celery-like stalks and tender leaves. The “baby” variety offers a more practical portion.
Combine water, broth, and soy sauce in a large measuring cup; microwave until boiling. Pour liquid over couscous mixture, cover skillet, and simmer over medium-low heat until couscous is tender, 10–12 minutes, stirring occasionally.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 433mg 18%
Carbs 50g 16%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.