Every once in a while, I’ll go through my collection of cookbooks that are gathering dust on my bookshelves and pull some out that I haven’t really used since purchasing. Just a bit ago, I decided to do this again. I found a ton of magazines that were awaiting their turns to be recognized and used. The chicken recipe comes from one of those. It’s a “Better Homes and Gardens Special Interest Publications” magazine called 5-Ingredient Meals from 2008. I changed the recipe up a bit, mainly using fewer shallots, which this blog reflects, so feel free to add more depending on your taste. As a side, I made couscous using a recipe (click here for original recipe) I found on allrecipes.com. Each dish was bursting with flavor and they tasted great together.

Chicken Couscous

Pan-Roasted Chicken with Shallots

  • 4 skinless, boneless chicken breast halves
  • Salt & pepper
  • Olive oil
  • 3 large shallots, coarsely chopped
  • 1 medium zucchini, halved lengthwise and cut into 1/4-in slices
  • Parsley

Season chicken with salt and pepper. In a large skillet, heat oil over med-high heat. Reduce to med. Add chicken. Brown on both sides. Add shallots to skillet. Sprinkle with salt and pepper. Cook covered for 8-10 minutes or until chicken is no longer pink, stirring shallots occasionally. Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Saute for 3-5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

Company Couscous

  • 1 cup couscous
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup diced red bell pepper
  • 4 green onions, sliced
  • 1 cup cherry tomatoes
  • 1 pinch dried basil
  • 1 pinch salt and pepper
  • 1 dash balsamic vinegar
  • 1/4 cup Parmesan cheese (we didn’t have Parmesan so I used Mozzarella)

Preheat oven to 350 degrees F.

Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While couscous is cooking, heat oil in large skillet over medium heat. Stir in garlic, green onions, and peppers. Saute briefly. Stir in tomatoes, basil, cooked couscous, and salt and pepper. Mix together and transfer to a 1 1/2-qt casserole dish. Splash some balsamic vinegar on top.

Bake in oven for 20 minutes. Sprinkle with cheese while still warm.

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