Chicken & Mushroom Couscous
I made this dish several months ago and promised my IG followers & Petey that I would put pen to paper for the recipe. Well Petey has asked me weekly where the recipe is and when I’m making it again…..
It took forever, but I’ve got it all written down and even recorded for y’all! You seriously don’t want to miss this under 30 minute one pot meal! Perfect for weeknights, but you’d definitely impress your weekend guests with this one too!
Chicken & Mushroom Couscous
Ingredients
4 boneless skinless chicken thighs fully cooked and roughly chopped or the meat from a rotisserie chicken
1.5 cups Israeli Couscous
2 large handfuls of fresh spinach
Juice from 1/2 lemon
2 shallots, thinly sliced
4 gloves of garlic, diced
One container baby bella mushrooms
2 tbsp Olive Oil
2 cups chicken broth
1 tsp smoked paprika
1/2 tsp red pepper flakes
salt and pepper to taste
Directions
In a large skillet heat olive oil over medium heat. Once hot, saute shallots & mushrooms with paprika, red pepper flakes, salt & pepper (approx 4-5 minutes). During the last minute add in garlic.
Add in 2 cups chicken broth, turn heat to high, and bring to a boil.
Once your pot is boiling, add 1.5 cups of couscous. Lower heat to medium, cover, and cook for 10 minutes.
Remove cover and fluff couscous.
Stir in chicken, lemon juice, and spinach. If spinach is not wilting cover for a few minutes until it wilts down.
I hope that you have enjoyed this recipe! I have a feeling it will be on repeat this fall. If you make it, don’t forget to tag me over on Instagram @thevintagefork. I will also be posting a video tutorial to my story & highlights! I would love for you to follow along.
Happy Eating,
Liz
