Savory Chicken and Steak Couscous with Honey-Peanut Butter Drizzle

Directions

Preheat the oven to 375°F.

In a skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the cubed chicken and season with 1/4 teaspoon of table salt and 1/4 teaspoon of ground black pepper. Sauté until fully cooked, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil. Add the cubed steak and season with the remaining 1/4 teaspoon of table salt and 1/4 teaspoon of ground black pepper. Sauté until browned and cooked to your desired doneness, about 5-7 minutes. Remove from the skillet and set aside.

In a medium saucepan, bring the chicken stock to a boil. Add the couscous, stir once, and cover. Remove from heat and let it sit for 5 minutes until all the liquid is absorbed.

Fluff the couscous with a fork and then mix in the cooked chicken, steak, and frozen peas. The residual heat will thaw the peas.

Transfer the couscous mixture to an oven-safe dish. Dot with butter and cover with aluminum foil.

Bake in the preheated oven for 10 minutes.

While the couscous is baking, prepare the drizzle. In a small saucepan over low heat, heat the 2% milk, peanut butter, and honey, stirring until smooth and fully combined.

Remove the couscous from the oven and uncover. Drizzle the honey-peanut butter mixture over the top.

Serve immediately.