Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 1 pound tomatillos, husked and halved
- 2 roasted chicken breasts, shredded
- 1 cup couscous
- 1 red onion, sliced
- 1 cup sweet peppers, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 2 cups chicken stock
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
Directions
Preheat the oven to 400°F.
Place the tomatillos on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of table salt and 1/4 teaspoon of ground black pepper.
Roast the tomatillos in the oven for 15 minutes, or until they are soft and slightly charred.
While the tomatillos are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium heat.
Add the sliced red onion and sweet peppers to the pan. Cook for 5 minutes, stirring occasionally, until they are soft.
Add the ground cumin, cayenne pepper, and shredded roasted chicken breasts to the pan. Stir to combine and cook for another 3 minutes.
Once the tomatillos are roasted, transfer them to a blender. Add lime juice and blend until smooth.
In a saucepan, bring the chicken stock to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the blended tomatillo sauce.
Add the cooked chicken and vegetable mixture to the couscous and stir well to combine.
Adjust seasoning with additional salt and pepper to taste.
Serve the couscous mixture in bowls and top each serving with crumbled feta cheese.
Ingredients
- 1 pound tomatillos, husked and halved
- 2 roasted chicken breasts, shredded
- 1 cup couscous
- 1 red onion, sliced
- 1 cup sweet peppers, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 2 cups chicken stock
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
Place the tomatillos on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of table salt and 1/4 teaspoon of ground black pepper.
Roast the tomatillos in the oven for 15 minutes, or until they are soft and slightly charred.
While the tomatillos are roasting, heat the remaining 1 tablespoon of olive oil in a pan over medium heat.
Add the sliced red onion and sweet peppers to the pan. Cook for 5 minutes, stirring occasionally, until they are soft.
Add the ground cumin, cayenne pepper, and shredded roasted chicken breasts to the pan. Stir to combine and cook for another 3 minutes.
Once the tomatillos are roasted, transfer them to a blender. Add lime juice and blend until smooth.
In a saucepan, bring the chicken stock to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the blended tomatillo sauce.
Add the cooked chicken and vegetable mixture to the couscous and stir well to combine.
Adjust seasoning with additional salt and pepper to taste.
Serve the couscous mixture in bowls and top each serving with crumbled feta cheese.
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