We recently received a request from one of our school lunch parents (who also eats with us in our cafeteria at UNICEF headquarters) if we could share our Chicken with Israeli Couscous recipe with them since they both love when it shows up on our menu at lunch.
After they recreated it at home they shared with us that it was a big hit!
Here is how you can bring the Butter Beans lunch experience in your home with this tasty dish:
Serves ~5
INGREDIENTS:
- CHICKEN BREAST, chopped into cubes, marinate & sear – 1 LB
- WG ISRAELI COUS COUS – 1 C
- BLACK OLIVES, sliced – 8 T
- ROASTED RED PEPPER, small dice – 8 T
- PARSLEY, chopped – 2 T
- SALT TO TASTE
MARINADE:
- SHALLOTS, small dice – 1.5 tsp
- GARLIC, small dice – 1.5 tsp
- SALT – 1.5 tsp
- LEMON JUICE – 1.5 tsp
- DRIED THYME – 1.5 tsp
- EXTRA VIRGIN OLIVE OIL – 3 tsp
DIRECTIONS:
Chicken:
Marinate the chicken for 24 hours in the shallot and garlic marinade. Once marinated, preheat the oven to 350F. In the meantime, coat a pan with olive oil and sear the chicken until nicely browned, then place the seared chicken on a sheet tray and into the oven until cooked through approximately 20-25 minutes.
Couscous:
Cook like you would pasta. Bring water to a boil, add couscous, stir, then simmer for 10 minutes, until al-dente. Drain and set aside.
Final Step:
Mix the chicken and couscous together, then add in the olives, red pepper, parsley and salt to taste. Enjoy!
