Chicken Couscous with Roasted Red Pepper Dip
This is one of my faves to cook for both baby and I! I cook extra chicken so I can add it to a salad the next day. You can cook the chicken any way you want…steam it, boil it, sautee it or even BBQ it.
Chicken breasts (however many you want to cook!)
1 tbs. extra-virgin olive oil (or cooking spray) plus extra for drizzling
Pre-made roasted red pepper dip
fresh basil (to taste)
Heat 1 tbsp. of oil in frying pan on medium heat for about 2 minutes.
*TIP: Before adding the chicken blot with paper towels (especially if previously frozen) to remove excess moisture to ensure the chicken will brown easily on both sides.
In the meantime prepare chicken…
To slice thick chicken breasts into thinner slices, place your hand over the piece of chicken and slowly run a large knife along the chicken while holding the chicken down with your top hand.
Add thinly sliced (or cubed) chicken breasts and cover with a lid. Cook each side for about 4-5 minutes. Remove from the heat and place on paper towels to remove any excess oil.
Once cooled, chop chicken into tiny pieces (for babies) or bite-sized pieces (for toddlers).
Cook couscous according to package instructions.
(My favourite is Casbah…I also recommend using “natural” unflavoured couscous)
Once cooked, let cool then toss with finely chopped chicken, a drizzle of extra-virgin olive oil, some finely chopped fresh basil, and roasted red pepper dip.
*TIP: You can also set some larger pieces of chicken aside so baby can have some finger food to play with while enjoying his meal.
“DID YOU KNOW…?”
One cup of cooked couscous contains 200 calories, 12% of which is accounted for by protein,
87% is from starch, and only 1% fats. Symbolizing luck, blessings and abundance according to North African tradition,
couscous is prepared to celebrate a house warming or a holiday.