Mediterranean Cous Cous

Okay, so this recipe calls for a bit of creativity and flexibility on your part. But the nice thing about it is that the recipe itself is also flexible. Below are a list of ingredients, but don't actually need all of them. If you find you are lacking in a few, it's okay. Just substitute them with something else Mediterranean at heart, or keep them out. There are only a few things which should be in the dish. I will write suggestions throughout this recipe to help you along.

Ingredients:

2 c. prepared cous cous (I use whole wheat; Israeli cous cous can also work for this recipe - I buy it from Trader Joe's)
2 chicken breast halves (thawed if frozen; feel free to use more)
1 large tomato, diced
1 medium onion, chopped
1 red pepper chopped (you can sub any other kind of bell pepper, or more tomato and onion)
a handful of garlic cloves, chopped
2 c. artichoke hearts, cut into small pieces (I use hearts premarinated in olive oil and herbs, which you can find in jars or cans at most super markets - feel free to use more if you love artichokes)
1 c. feta cheese, crumbled (feel free to keep this out, or use another kind of cheese that you like - though if it is cheddar or mozzarella, add before serving rather than while cooking)
3 or 4 handfuls of baby spinach leaves, washed and dried
1/2 c. lemon juice (you can add to taste)
1/2 c. balsamic vinegar (you can also add this to taste, but I am quite liberal with the balsamic; I also tend to use to thicker, more aged balsamic)
1 tbsp. sugar (you don't have to use this, but I think it evens out the acidic taste of the tomatoes)
salt to taste
pepper to taste
rosemary to taste (I prefer sprigs of fresh rosemary, but dried are fine)

Other ingredients which you can add or sub with:
sliced olives (I prefer calamata)
fresh basil leaves, washed and dried (though sub basil for spinach)
capers (don't use too many)
zuccini or squashed, sliced
eggplant, cubed

Recipe:

Saute chicken breasts whole in large saucepan using olive oil, salt to taste and a splash of balsamic vinegar. You can also use butter if you prefer that taste. Keep covered until cooked.

Remove chicken from pot and set aside to cool. In same pot, saute red peppers, tomatoes, and artichoke hearts. Also add eggplant and zucchini if you have decided to use them. Cook for 5 minutes, stirring frequently.

Add onions and garlic and saute for 3 minutes.

Shred the chicken and add to pot, along with spinach. Stir in sugar, salt and pepper. You can also add capers, olives and basil if you prefer.

Add cous cous, then lemon and balsamic (to taste). Make sure the lemon and balsamic are evenly distributed, which may require a lot of stirring. Add any more salt and pepper to taste. Cover and keep heated on low.

A few minutes before serving, stir in crumbled feta cheese. I've listed 1 cup, but feel free to use more - I always do!

This dish can be served on its own, but can also be paired with a simple salad dressed in a light dressing of balsamic vinegar, olive oil, chopped garlic, herbs (Italian seasoning is fine), and salt and pepper to taste. Add parmesan cheese to the dressing for a little more flare.

Can be served as a main or a side. For a main, makes enough for 4 on its own, or 6 with with a salad. Doubling the recipe is easy. To serve as a side, you can keep chicken out the recipe and instead serve the cous cous grilled chicken breast halves marinated in Italian dressing or served over red sauce and a slice of buffalo mozzarella.

Bon appetite!