Israeli couscous simmered in chicken broth, with peas, carrots and juicy rotisserie chicken. An easy, delicious dinner that can be ready in less than 15 minutes, with the help of rotisserie chicken.
Hello and happy Monday! I had a busy weekend. On Friday, my sister and I drove down to Austin to visit my little brother. He’s a freshman at UT Austin and it was his birthday, so we wanted to go visit him! We went out for dinner Friday to this little ramen place. My brother and I ordered noodles with pork broth, soft boiled egg, bean sprouts and braised pork belly. We also ordered these little pork dumplings. It was amazing yet VERY salty, haha.
Then we attempted to go to 6th street. Attempted, because there was only one bar that was 18+ and it was really shady. We left very quickly and took an Uber to a friend’s apartment and hung out there for a while. Late-night Whataburger, then back to the hotel.
The next day, we had lunch with my parents who had also driven down. We went to the Magnolia Cafe– we got potatoes with avocado and cheese, and spinach artichoke dip as appetizers. I ordered their spinach fettuccine alfredo with shrimp and artichoke hearts. It was very rich and the noodles were homemade, but too flour-y. Everyone else’s dishes looked amazing– my sister got egg tacos, my brother got pancakes the size of his head, and my mom and dad got sandwiches. Next time I’ll stick to breakfast food, haha.
After brunch, my sister and I headed home, with several pit stops. We stopped at Magnolia Market + Garden in Waco, TX– from the TV show Fixer Upper! I bought some really cute Christmas decorations and then we hit the road. Inspired by the beautiful decor in the store, we played holiday music on the ride home. Love the holiday season!
Sunday was spent recouping and photographing! I’ve got some good recipes to share with you this week. Check back on Wednesday for a Holiday recipe plus a special giveaway!
Today I’m sharing another easy dinner recipe– Israeli couscous simmered in chicken broth, carrots, peas and seasoned with simple ingredients– garlic, onion and smoked paprika. This dish comes together in less than 15 minutes with the help of a pre-made rotisserie chicken from the store deli, frozen peas, and shredded carrots.
I used Trader Joe’s Israeli couscous– which has exactly 4 servings per box. Very convenient for us, since I usually cook one recipe and we eat it for two days in a row. Couscous cooks very quickly, so it’s a great base for a quick meal.
I whipped up this recipe yesterday and it was nice to have something easy after a busy weekend full of traveling and rich food.
Here’s the recipe for Couscous with Chicken, Peas & Carrots :
- 1 tbsp olive oil
- 3 minced garlic cloves
- 8oz pckg israeli couscous
- 1 cup peas
- 1 cup shredded carrots, chopped
- 2 cups low sodium chicken broth
- 1 tsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- salt and pepper, to taste
- Meat from 1 rotisserie chicken (2-3 cups) diced
- 1/4 cup chicken broth
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and couscous and sautee until couscous is golden, about 5 minutes.
- Add the peas, carrots, chicken broth, garlic powder, onion powder, smoked paprika, salt and pepper.
- Bring to a boil, then reduce to a simmer for 7-8 minutes, or until water is absorbed.
- Meanwhile, remove the meat from the rotisserie chicken and dice.
- When the couscous is done cooking, remove from heat and fold in the chicken.
- Add additional chicken broth if needed.