Recently, Ryan and I have been trying to get on a health kick (this excludes our recent trip to Milwaukee where we indulged in beer and cheese for three days straight). Being that Ryan is a soon-to-be dental student with more loans than I want to tell you about and I am an intern that barely gets by, our grocery budget is slim and we definitely eat all of our leftovers.
On the contrary, when I was younger, my mom made sure we were well cultured and well traveled. With that being said, we always ate the best meals. Something I thought was strange that we had often and didn’t like, but definitely do like now, is couscous.
Feeling a little nostalgic and adventurous, Ryan and I splurged and picked up a $7.00 container of couscous at the store. Not too sure what I was going to make with it, I decided to just throw something together. Now, I actually went out of my way and prepped some of these things, but on any other day these things would just be in my fridge – aka leftovers.
On the contrary, when I was younger, my mom made sure we were well cultured and well traveled. With that being said, we always ate the best meals. Something I thought was strange that we had often and didn’t like, but definitely do like now, is couscous.
Feeling a little nostalgic and adventurous, Ryan and I splurged and picked up a $7.00 container of couscous at the store. Not too sure what I was going to make with it, I decided to just throw something together. Now, I actually went out of my way and prepped some of these things, but on any other day these things would just be in my fridge – aka leftovers.
While we had chicken in the crock-pot, I boiled the couscous (you make it just like rice but it takes a heck of a lot less time), cut up an onion, cut a tomato and ripped up some romaine.
When the couscous was cooked, I threw in the diced up chicken, onions, tomatoes and a ¼ a cup of buffalo sauce. After stirring that all together, I added the couscous mixture and romaine into a bowl and sprinkled blue cheese on top! TA DA!
Here are the ingredients I used and what you can use to substitute:
Couscous: brown rice, what rice, quinoa, lentils, beans
Chicken: lunch meat, pork, ham, steak (if you’re lucky), hot dogs (if you’re desperate)
Onions & Tomatoes: zucchini, peppers, mushrooms, potatoes, beans
Romaine: Shredded lettuce, coleslaw package, kale, spinach
Buffalo Sauce: ranch, BBQ sauce, soy sauce, teriyaki sauce, butter, pasta sauce
Crumbled blue cheese: Parmesan, almonds, seasonings, shredded cheese
If these items aren’t already in your fridge, here are the directions!
Ingredients:
2 thawed chicken breasts
1 cup of water
1 tbsp of butter
1 tsp of salt
1 cup of couscous
1/3 of onions
1 cup of tomatoes
2 ½ cups of romaine
1/3 cup of buffalo sauce
Directions:
Preheat your oven to 450. Once at the temperature, put in your chicken breast for 10 minutes. After 10 minutes, flip the piece(s) of chicken and cook for an additional 10 minutes. Take out and let stand after this.
Boil a cup of water, a tablespoon of butter and a teaspoon of salt. Once boiling, add in one cup of couscous. Take off of the burner and let stand, covered, for 4-5 minutes.
Stir in diced chicken, onions, tomatoes, and buffalo sauce into pot where the couscous was cooked.
Place romaine and couscous into bowls and mix together. Add more buffalo sauce or olive oil if mixture seems dry.