A lonnnng time ago I started blogging weekly about delicious recipes I’d found that would satisfy a runner appetite and nutritional needs. I actually love to cook and prefer to eat at home than out. Most of the time. Fridays are an exception to the rule. Anyway, this week I’m featuring my new obsession: whole wheat couscous.
I really like rice, but to be honest, I don’t usually get home until after 7 and I am just not going to wait 40 mins for brown rice to cook. I know you can make it beforehand and I know it refrigerates well, but for whatever reason, it doesn’t appeal to me. I’ve also gotten really sick of pasta and bread irritates my stomach, so… for carbs… I’ve been looking at other options. Enter whole wheat couscous. I bought a box of it a long time ago and its just been sitting in my cupboard dying to be eaten. The problem is that I didn’t know what to do with it. After much googling I figured I’d wing it and wow, there was some awesomeness. I’m sorry I didn’t photograph it, but trust me, so good. I really love mediterranean flavors, so this recipe (I adapted it from several others) seemed ideal.
2 boneless, skinless chicken breasts
pinch of kosher salt
pinch of oregano
1 cup whole wheat cous cous
handful of cherry tomatoes halved
About 1 tbs aged balsamic vinegar
About 2 tbs good olive oil
pinch of kosher salt
take the boneless skinless chicken breasts and season with a pinch of salt and pepper, ground oregano and minced garlic. Bake in a 350 oven for roughly 40 minutes
Now, roughly chop your cucumber and half your cherry tomatoes. Let them marinate in a mixture of olive oil and aged balsamic vinegar (regular would work too but it’s not as yummy) while the chicken cooks. I use a 2/1 ratio of oil to vinegar but use your taste buds and adjust as necessary. Also, add a pinch of kosher salt and a little more pepper if you’re inclined.
When you have about 10 minutes left cook up your couscous per the package directions and combine it with your marinated veggies. I sometimes add a bit more olive oil here if it seems dry. Finally, chop up your cooked chicken and add it with your feta. Let it sit for a few minutes so the flavors combine and enjoy!
It was amazing for dinner and even better for lunch the next day.