Gremolata Chicken with Couscous
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Gremolata Chicken with Couscous
Category
Meat and Poultry
Ingredients
- 1/4 cup Fustini's Medium SELECT olive oil, plus more for drizzling
- 1 pound boneless, skinless chicken breast
- salt and pepper to taste
- 3 cups chicken broth, divided
- 1 10-ounce package couscous
- 1 onion, finely chopped
- 4 cups broccoli florets
- 3/4 - 1 cup raisins
- 1/4 cup fresh parsley, chopped
- 1/2 cup roasted almonds
Ingredients
Directions
- Heat 2 tablespoons Fustini's olive oil over medium heat. Add chicken and season with salt and pepper to taste. Sauté, 10 minutes or until cooked until the internal temperature reaches 165 degrees. Remove from heat and let stand 5 minutes. Shred cooled chicken with a fork.
- In a saucepan, bring 2 cups chicken broth, 1 tablespoon Fustini's olive oil, salt and pepper to a boil. Add couscous, cover, remove from heat and let stand 5 minutes. Fluff couscous with a fork. Heat 1 tablespoon Fustini's olive oil over medium heat in same pan as chicken. Add onion and cook until softened. Add broccoli and remaining chicken broth and simmer 5 minutes. Fold in cooked chicken, raisins, parsley and couscous. Heat thoroughly. Toss with almonds and drizzle with more Fustini's olive oil if desired before serving.