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Mediterranean Couscous_SAC (25)The countdown to moving cross country is quickly passing by – which means I need to get my butt in gear and start figuring this stuff out. One thing I am doing is beginning to clean out my fridge and cabinets of food. Which is where this recipe came from. I had half of a bag of couscous – and a hankering for a rotisserie chicken. And then this recipe was created. Yum.

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Here’s what you’ll need: rotisserie chicken, couscous, eggplant, tomatoes, basil, feta, olive oil, chicken bouillon cubes, and salt and pepper.  Just FYI – I have now eliminated the couscous and bouillon cubes from my cabinet – mini progress!

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And here’s what you’ll need to do: cut the eggplant into small-ish squares – probably about ½” cubes. Heat a large sauté pan over medium heat with 2 T. olive oil — preferably use a pan with a tight fitting lid – this will be beneficial later on in this recipe process. Once the olive oil has come up to temperature add the eggplant. Also add ¼ cup of water to the pan – then cover with a lid. That is a trick I learned from watching Rachael Ray – she made a really good point – eggplant sucks up olive oil – so if you want to keep the vegetable moist – adding more and more olive oil will result in a super greasy dish. Adding water then covering with a lid will allow the eggplant to steam and sauté without the additional oil. The eggplant will cook for 4-5 minutes, stir a few times to ensure the eggplant is not sticking – after eggplant is cooked through remove from the pan and add into a bowl.

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Next – cooking the couscous: measure out the couscous and add to the same sauté pan with 1 T. of olive oil. This step is simple – you’re just toasting the couscous to help the flavor and to ensure that the couscous is fluffy. Basically – continually stir the dry couscous for 2-4 minutes over medium/low heat until you can begin to smell the couscous. Remove from the pan and set aside.

Next – same pan – measure out and place 2 cups of water in the pan – add 2 chicken bouillon cubes and 1 t. salt and 1 t. pepper. Bring to a boil. Once boiling – turn off the heat and add the 2 cups of toasted couscous. Stir into the water then cover with the tight fitting lid for 10 minutes. After 10 minutes remove the lid and using a fork, fluff the couscous.

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Mediterranean Couscous_SAC (14)While couscous is steaming – begin to prep the rest of the ingredients. Slice 16 basil leaves into thin slices – cut 8 ounces of feta (French is my personal favorite) into ½” pieces – and remove all the chicken from the rotisserie chicken. Slice into bite size pieces. And finally – slice 2 roma tomatoes into bite size pieces.

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Time to assemble: Mix the couscous, chicken, basil, tomatoes, and eggplant together. Once that is mixed – add in the feta (I don’t add it in too soon b/c it will break up). Add salt and pepper to taste and you’re good to go! Also – it’s also pretty delicious to add a sprinkling of extra virgin olive oil as well…..if you want.

This dish is really good and really easy. Like – super easy. The dish makes a lot and is very tasty. The flavors are light and filling at the same time. And makes for great leftovers. Enjoy!

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Mediterranean Couscous with Chicken
Serves 4-6
Click here to print recipe.

Ingredients: 
2 cups couscous
2 cups water
2 chicken bouillon cubes
1 rotisserie chicken – meat removed and shredded
1 medium eggplant
8 ounces feta
16 basil leaves (about 1/2 cup)
2 tomatoes – 1 – 1.5 cups)
4 T. extra virgin olive oil
1 t. salt
1 t. pepper

Directions:

  1. Dice eggplant into 1/2″ pieces. Add to large saute pan (with tight fitting lid). Heat a large sauté pan over medium heat with 2 T. olive oil.  Once the olive oil has come up to temperature add the eggplant. Also add ¼ cup of water to the pan – then cover with a lid. The eggplant will cook for 4-5 minutes, stir a few times to ensure the eggplant is not sticking – after eggplant is cooked through remove from the pan and add into a bowl.
  2. Next – cooking the couscous: measure out the couscous and add to the same sauté pan with 1 T. of olive oil. This step is simple – you’re just toasting the couscous to help the flavor and to ensure that the couscous is fluffy. Basically – continually stir the dry couscous for 2-4 minutes over medium/low heat until you can begin to smell the couscous. Remove from the pan and set aside.
  3. Next – same pan – measure out and place 2 cups of water in the pan – add 2 chicken bouillon cubes and 1 t. salt and 1 t. pepper. Bring to a boil. Once boiling – turn off the heat and add the 2 cups of toasted couscous. Stir into the water then cover with the tight fitting lid for 10 minutes. After 10 minutes remove the lid and using a fork, fluff the couscous.
  4. While couscous is steaming – begin to prep the rest of the ingredients. Slice 16 basil leaves into thin slices – cut 8 ounces of feta (French is my personal favorite) into ½” pieces – and remove all the chicken from the rotisserie chicken. Slice into bite size pieces. And finally – slice 2 roma tomatoes into bite size pieces.
  5. Time to assemble: Mix the couscous, chicken, basil, tomatoes, and eggplant together. Once that is mixed – add in the feta (I don’t add it in too soon b/c it will break up). Add salt and pepper to taste and you’re good to go! Also – it’s also pretty delicious to add a sprinkling of extra virgin olive oil as well…..if you want.

Enjoy! 

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