Sun-dried Tomato and Feta Couscous

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Sun-Dried Tomato and Feta Couscous
This recipe is one of my husband’s favourites. His mom would often make this as a quick lunch or dinner when she was short on time. This dish is super versatile and you can pretty much switch up the ingredients to your liking, adding as much or as little to your taste. Hope you enjoy this quick and easy one pot dish!
Makes about 6 servings
Ingredients
1 10 oz. box of couscous
2 cups boiling water (or chicken stock)
2 tbsp melted butter and a pinch of salt
1 tbsp olive oil
1 large boneless skinless chicken breast, diced and seasoned with salt, pepper, paprika, Italian seasoning, fresh parsley to taste
3/4 cup diced red onion
3 cloves finely diced garlic
1 small green pepper diced
1 small orange pepper diced
1/3 cup sun-dried tomatoes cut into strips
1 cup halved cherry tomatoes
4-5 tbsp sun-dried tomato pesto
1/3 cup of toasted pine nuts (optional)
1/2 cup feta cheese
½ cup of chopped parsley/ basil
½ tsp each black pepper, Italian seasoning and paprika
3/4 tsp salt (or to your taste)
Directions
1. Prepare couscous- add 2 cups of boiling water to a bowl with the dried couscous, melted butter and ¼ tsp salt. Stir and cover the bowl and let stand for 5 minutes. Remove the lid and fluff the couscous with a fork. Set aside.
2. In a pan heat olive oil over medium-high heat. When the oil is hot, add the chicken and cook for a few minutes stirring occasionally.
3. Add the onion, garlic and the pesto and stir to combine. After a few minutes add the peppers, black pepper, paprika, Italian seasoning and stir.
4. Add the sun-dried tomatoes, cherry tomatoes, pine nuts and salt and cook for a few more minutes.
5. Add between 3-4 cups of the prepared couscous and combine. Turn off the heat.
6. Off the stove add the feta cheese and parsley and toss together.
Tips
1. Cooked quinoa can be used in place of the couscous to make this dish gluten free.
2. Marinara sauce can be substituted for the sun-dried tomato pesto.
3. Use any cheese or herb you like- goat’s cheese, parmesan, cubes of mozzarella, basil, chive- all work well.
4. Zucchini, broccoli, and sweet corn kernels can also be substituted. We often add diced pineapple to this dish.
5. Shrimp or a can of drained chickpeas can also be used in place of the chicken.
6. Prepare the couscous based on the instructions on the package as instructions may differ by brand.
7. This dish can be enjoyed warm or at room temperature