This is a way to use leftovers. If you reheat it, add more chicken broth. Israel couscous is also called pearl couscous, similar to regular couscous but with a chewy texture and savory flavor.
Serves 4-6
Preheat the oven to 375F (190C)
Israel couscous
1 cup (185 g) Israeli couscous (is not gluten-free)
2 skinless, boneless organic chicken breast, cut in half
3 Tbs. (45 ml) olive oil
1 chopped organic onion
2-3 minced cloves of garlic
1/2 tsp. (2,25 g) curry powder
pinch or two ground turmeric
6 cups (1,5 L) organic chicken broth
2 cups (60 g) organic spinach leaves
(Hebrew numbers)
א 1. Bring 1 1/4 cup (310 ml) water to a boil.
ב 2. Add the couscous, stir once, and cover.
ג 3. Reduce the heat to low and cook until all the water is absorbed, 8-10 minutes. Set aside.
ד 4. Place the chicken breasts on a baking sheet, brush with 1 Tbs. (15 ml) of olive oil.
ה 5. Bake until it is cooked completely, no pink color when cut into it, 18-20 minutes.
ו 6. After the chicken cools, shred and set aside.
ז 7. Use a large pot, warm the remaining 2 Tbs. (30 ml) oil over medium-high heat.
ח . Add the onions and the garlic. Sauté about 5 minutes.
ט 9. Add the curry powder and turmeric, stir, and cook for 2 minutes.
יא 11. Add the broth and bring to a boil.
יב 12. Reduce the heart to low, add the couscous and chicken, simmer, stir, until the couscous is al dente, about 10 minutes.
יג 13. Stir in the spinach and cook about 45 seconds, until it wilts.
-modified Soup of the Day
