Lemon-Tahini Couscous with Chicken & Vegetables

Lemon-Tahini Couscous with Chicken & Vegetables

from eatingwell.com
25 min
4 servings

Ingredients

  • 1 cup whole-wheat pearl couscous (see Tip)
  • ¼ cup tahini
  • ¼ cup water
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 2 cups sliced mushrooms (half of a 10-oz. package)
  • ½ medium red bell pepper, chopped
  • 4 cups coleslaw mix (half of a 12- to 14-oz. package)
  • 4 cups baby spinach (half of a 5-oz. bag)
  • 12 ounces cooked chicken breast, chopped (about 2 1/2 cups)
  • ¼ cup toasted sliced almonds
  • ¼ cup crumbled reduced-fat feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, cut into wedges (Optional)

Directions

  1. 1

    Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside.

  2. 2

    Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red pepper in a small bowl until well blended; set aside.

  3. 3

    Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and bell pepper; cook until the mushrooms release their liquid, about 3 minutes.

  4. 4

    Stir in coleslaw mix and spinach; continue cooking, stirring, until the spinach wilts, about 2 minutes. Stir in chicken, the couscous, and the tahini sauce; cook until heated through, 2 to 4 minutes.

  5. 5

    Sprinkle with almonds, feta, parsley, and lemon zest. Serve with lemon wedges, if desired.