Israeli Cous Cous and Chicken 


A fifteen-minute dinner. 

Sauté some chopped onions and red peppers with a cup of Israeli cous cous.  Add 1-1/4 cups of boiling water.  Cover and turn heat as low as it will go.   Set a timer for about twelve minutes. 

Steam some beans, or whatever vegetable you desire, and slice up some leftover meat and heat it with the cous cous. 

You can cook up some sort of thin meat, or an additional vegetable if you don’t have any leftovers. 

There was enough leftover for my lunch today.  See tomorrow’s post for a new sauce/salad dressing I invented today to enhance this lunch. 


About judilyn

RV'er, foody, caregiver, knowledge seeker
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17 Responses to Israeli Cous Cous and Chicken 

  1. Kim says:

    I’ve got to not read your blog before dinner. Mine looks pretty meager compared to your yummy dishes!

    Liked by 1 person

  2. Aha, you’re preparing an empty container of Israeli couscous! lol

    I’m glad to see you’re cooking it the proper way, i.e. sauteeing it first. makes all the difference. 🙂


  3. taphian says:

    Couscous and chicken, that fits together. I would add some red peppers and tomatoes. And then a sauce out of joghurt with little pieces of cucumber and some garlic. Virtual hugs, Mitza

    Liked by 1 person

    • judilyn says:

      I have a bunch of roasted red peppers that I sprinkle on just about everything these days. They add so much flavor and eye appeal. I’ve been meaning to try to make tzatziki with the cucumbers and garlic, but haven’t gotten around to it yet. It sounds very refreshing for summertime. Thanks for the reminder.


      • taphian says:

        Can you get quark where you live? I always mix quark and joghurt. But if you get a Greek joghurt, that’s okay, too. I cut the cucumber into very small pieces, I don’t grate it. Then I put a little spoon of olive oil and lemon juice and some garlic (grated) , some salt, pepper and a lot of fresh oregano. Try it out, it fits to a lot of things like oven potatoes etc. 🙂


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