Made this awhile back when I was madly obsessed with my whole wheat israeli couscous. The madness has died down a little but this dish still blows my mind in so many ways. I was a glutton the whole of last week and the guilt is finally setting in. Committed to eating clean this week before the Christmas feasting begins and everything goes downhill from there. But its the end of 2014, which has been a pretty spectacular year for me . So maybe its time to let my hair down and feel the guilt down my throat and on my hips. But you only live once, so why not do it without regrets?
1 cup israeli couscous
1 cup and 2 tablespoons chicken stock
1/4 cup water
2 cups washed spinach
1 chicken breast
1/2 cup cherry tomatoes ( halved )
1 tablespoon EVOO
1 teaspoon balsamic vinegar
1) Mix the chicken stock with water and boil in a pot. Add the couscous to the boiling water and cook for about 20 minutes. ( you could light stir fry the couscous with some minced garlic to add some flavour but I prefer it light )
2) Sprinkle both sides of the chicken with black pepper and bake at 170 degrees for 20 minutes
3) In a pan, add two tablespoons of chicken stock. Stir in the spinach till withered before turning off the fire. Mix in the cherry tomatoes and cooked couscous.
4) Cut the cooked chicken breast into bite size. Add it to the couscous mixture before stirring in the EVOO and balsamic vinegar.