Ingredients35 m servings 323
- Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl.
- Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
- Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.
- Cook's Note:
- This is a very versatile recipe. Spinach (or any green) easily substitutes for arugula; or the chicken can be left out and vegetable broth used to keep it vegetarian. I'd probably add more mushrooms (maybe even portobellos) in this instance, to add a little more volume. Pecans or pine nuts could be used in place of the walnuts, top. If you don't have Parmesan couscous, regular couscous can be used, but top with 1/4 cup freshly-grated Parmesan just before serving.
Per Serving: 323 calories; 11.1 34.6 21.8 33 595 Full nutrition
ReviewsRead all reviews 5
Based on other reviewers' comments that the original recipe is somewhat bland, I made three adjustments. 1) I marinated the chicken for 20 minutes in Greek salad dressing. 2) I sautéed onions wi...
I omitted the chicken and used bone broth. This tasted wonderful, and I will definitely be making it again.
I will try this again; however, I will make some changes because it is quite bland. I will add more walnuts and basil and reduce the mushrooms. I used plain couscous then added parmesan. So m...
This truly is a great base recipe to enhance. I didn't have arugula, but I added more chicken, a couple handfuls of frozen red bell pepper after the chicken had cooked a bit and added a dash of ...