Sometimes I find a recipe that sounds almost like what I’m in the mood for, but with some ingredient that is just ruining everything. That’s about where I was at when I changed things up/combined the idea of a few recipes to make this. This is tasty, and each bite has a variety of textures and flavors that make you keep taking “just one more” bite!

While I am often lax about mise en place (getting everything measured out and/or chopped up before you start actually cooking), once this recipe really gets rolling, things go pretty fast, so it’s best if you do get most things set out ahead of time.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 16 ounces chicken breast, chopped
• 1 1/2 cups chicken stock
• 1 cup dry couscous
• 1/2 cup frozen peas
• 1 large carrot, shredded
• 1/2 cup golden raisins
• 1 very large apple, chopped

Melt the butter in a pan over medium heat. Add the chopped onion and cook until the onion has softened, stirring occasionally.

Add the chicken and continue to cook until the chicken is cooked through.

Meanwhile, bring the chicken stock to a boil. Combine the couscous, peas, carrot, and raisins, then add to the stock. Cover, and let cook 2-3 minutes, until all the liquid has been absorbed. Remove from heat and fluff with a fork.

Needs another minute – still some liquid hiding in the bottom.

When the chicken is cooked through, add the apple to the chicken and onion mixture, and let cook until beginning to soften.

Stir the couscous mixture into the chicken mixture, and serve.

I quite enjoyed this! It’s got some sweetness from the fruit, and enough fruits and vegetables that it feels decently healthy, plus it all goes pretty fast once the onions have softened. I’d eat it again!

Apple Chicken Couscous

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 16 ounces chicken breast, chopped
• 1 1/2 cups chicken stock
• 1 cup dry couscous
• 1/2 cup frozen peas
• 1 large carrot, shredded
• 1/2 cup golden raisins
• 1 very large apple, chopped

Melt the butter in a pan over medium heat. Add the chopped onion and cook until the onion has softened, stirring occasionally. Add the chicken and continue to cook until the chicken is cooked through.

Meanwhile, bring the chicken stock to a boil. Combine the couscous, peas, carrot, and raisins, then add to the stock. Cover, and let cook 2-3 minutes, until all the liquid has been absorbed. Remove from heat and fluff with a fork.

When the chicken is cooked through, add the apple to the chicken and onion mixture, and let cook until beginning to soften. Stir the couscous mixture into the chicken mixture, and serve.