You must be logged in to post a review.
Chicken and couscous cooked with a blend of green pepper, onion, tomato, red wine, cheese and spices for a complex yet robust flavor. It’s so quick and easy to prepare and very filling, too. As it’s one of my favorites, I make it at least once a week.
1. Mince the canned chicken (undrained) until it’s fine. (It’s very tender, so I just mash it with a cooking spoon.)
2. In a large skillet, add minced chicken, water, tomato sauce, salt, garlic and herb seasoning, green pepper, and onion. Bring to boil and let simmer for several minutes until pepper is tender.
3. Remove from heat. Add wine and stir. Add couscous. Cover and let the mixture sit for 5 minutes.
4. Stir in cheese right before serving. Enjoy!
1. Prep time assumes pre-chopped frozen green pepper. Also, using pre-chopped onion or leaving it out will cut down on prep time.
2. Servings: Without scaling, this makes at least 6 cups. As a main dish, it would serve about 4 (about 1-1/2 cups each). But for guys or teens with a big appetite, it might only serve 2. In fact, I am a 180 pound guy and when I’m very hungry I can eat the whole thing (and nothing else). I’ve never had leftovers. But sometimes it’s almost too much for me, even when I’m hungry.
3. Wine: I’ve tried this with different wines, but a red is best. For this dish I prefer Lucky Duck Cabernet Sauvignon (at Wal-Mart for $3.97), which has “rich cherry and fruity blackberry notes”.
4. Amounts and substitution: This recipe is forgiving. I usually eyeball it and it always turns out good. Variations are also good. But using one of the two name-brand garlic and herb spices is essential.
5. When I’m lazy, I’ll use all frozen green pepper (about 1-1/2 cups) instead of the freshly chopped onion. It’s still very good. Though, fresh onion is cheaper than green pepper.
6. I have not experimented much with tomato sauce quantity. But I think I could use the whole 8-ounce can and it would still be good (maybe using a bit less water). Fresh diced tomatoes or canned petite diced tomatoes also work. I’ve tried both and the flavor/texture is slightly different.
7. For cheese I mostly use a fiesta blend. I’ve tried mozzarella, but it seems … lacking. A similar recipe calls for 1/4 cup crumbled feta, but I haven’t tried that. Originally, I used 1/2 cup fiesta blend and about 3 tablespoons Parmesan cheese. But I dropped the Parmesan for health reasons.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!