Arugula, Chicken, And Walnut Couscous Recipe

Name: Arugula, Chicken, And Walnut Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/4 cup chopped walnuts; 1 teaspoon olive oil; 1/2 pound shiitake mushrooms, sliced; 1 teaspoon olive oil; 1/2 pound skinless, boneless chicken breast halves, cubed; 3 cloves garlic, thinly sliced; 1 1/4 cups fat-free chicken broth; 3 cups ( lightly packed) baby arugula, very coarsely chopped; 1 (5.9 ounce) package Parmesan-flavored couscous; 1/4 cup chopped fresh basil

Servings: persons

1 teaspoon olive oil
1/4 cup chopped walnuts
1 teaspoon olive oil
1/2 pound shiitake mushrooms, sliced
1 teaspoon olive oil
1/2 pound skinless, boneless chicken breast halves, cubed
3 cloves garlic, thinly sliced
1 1/4 cups fat-free chicken broth
3 cups ( lightly packed) baby arugula, very coarsely chopped
1 (5.9 ounce) package Parmesan-flavored couscous
1/4 cup chopped fresh basil

1
Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl.
2
Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
3
Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/4 cup chopped walnuts, 1 teaspoon olive oil, 1/2 pound shiitake mushrooms, sliced, and more.

Yes, Arugula, Chicken, And Walnut Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula, Chicken, And Walnut Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions