Spicy Couscous with Chicken and Shrimp

I absolutely love to play with my food to make a new dish! I am not a fan of eating the same dish day in and day out. Eating healthy is very important to me, but it is also important that the food is full of flavor! When thinking about eating healthy some may assume that means tasteless food, and that is so far from the truth! This weekend, as I was rummaging through my kitchen, I ended up cooking the perfect dish. It was easy to make, and provided me with proteins, grains, and vegetables all in one dish!

Spicy Couscous with Chicken and Shrimp

2 cups of cooked couscous

1 cup of chicken stock

1 cup of green peas (fresh, canned, or frozen)

1 fresh tomato, diced

1 fresh lime

5 tablespoons of olive oil

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of chill powder

1 tablespoon of tomato paste

1 teaspoon of dried Italian herbs

1 teaspoon of garlic powder

2 tablespoons of parsley

1 pound of deveined shrimp

1 pound of diced chicken breast

Yields: 4 Servings

Total Cook Time: 45 minutes

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Preheat the oven to 400 degrees.

Place the diced tomatoes on a baking sheet lined with parchment paper, and sprinkle the tomatoes with a pinch of salt and pepper, and a drizzle olive oil on top. Cook in the oven for 15-20 minutes, or until a little brown. Later, we will add the tomatoes to the couscous.

In a skillet, heat 2 tablespoons of olive oil. Add the 2 cups of couscous and let simmer for 2-3 minutes. Add 1 cup of chicken stock and 1 cup of water. Let it cook until the couscous is tender, approximately 5 minutes. Remove from the heat. Fluff the couscous with a fork.

In a small skillet, heat 1 tablespoon of olive oil with the tomato paste, salt, pepper, chill powder, dried Italian herbs, and garlic powder. Allow this seasoning mixture to cook for about 60 seconds. Add mixture to the couscous. Once spread evenly throughout add the diced tomatoes and peas.

Before starting this next step, preheat the oven to 350 degrees. Toss the shrimp and chicken, lime, salt, pepper, and parsley together. In a skillet, heat 2 teaspoon of olive oil. Toss the shrimp and chicken in the skillet, and let cook for about 15 minutes. Remove from the skillet.

Toss in the shrimp and chicken in with the couscous, and bake the dish in the oven for 15-20 minutes.  Remove and garnish with additional parsley, and serve immediately.

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