A sweet chicken couscous dish that is easy to prepare and store.
Course Main Dish
Cuisine American
Keyword weeknight, quick
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6servings
Ingredients
1-1.5lbchicken
2cupsuncooked couscous
1/4cupbalsamic vinegar
2tbsphoney
2tbspoil of choicewe use olive or avocado
1/2teaspoonlite soy sauce.
1/2cupwalnuts or nuts
1/4cupdried cranberries
1can (15 oz)mandarin orangesdrained and chopped in half
Instructions
First, cook chicken with your preferred method. I like to use chicken tenderloins and poach them. When chicken is cooked, shred it using a fork.
Also, cook the couscous according to package directions. 2 cups of uncooked couscous made about 4 cups cooked couscous for me.
Meanwhile, make honey balsamic mixture by adding balsamic vinegar, honey, oil (I used olive), and soy sauce together.
To a large bowl, add nuts, dried, cranberries, and halved mandarin oranges.
Add in couscous.
Dip chicken in the balsamic vinegar mix to allow it to soak up some of the liquid and then add chicken to bowl with couscous. Pour remaining liquid on top.
Mix well (I like to shake the bowl with the lid top on!) and serve!
Notes
I like it best when the couscous and chicken are still warm, but it can be refrigerated and served later.