Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
1 tablespoon olive oil
1 medium onion, chopped
1 fennel bulb, chopped (white bottom only)
7 cups chicken stock or reduced sodium broth
1 tablespoon hot or mild harissa paste
2 cups wholewheat Israeli couscous
2/3 cup California walnuts, coarsely chopped
2 cups shredded roasted chicken breast
1 cup diagonally sliced sugar snaps peas
4 cups very lightly packed baby spinach
Chili sauce, optional topping
Heat the oil in a large saucepan and saute the onion and fennel for 5 minutes. Add stock and harissa and bring to the boil, stir in the couscous and simmer, covered for 5 minutes.
Stir in chicken, sugar snap peas and walnuts and cook for 2 minutes more. Add spinach and stir until the spinach is wilted and couscous is tender.
Spoon into bowls and drizzle with a little chili sauce if desired.
Try using bok choy instead of the sugar snap peas or swap the spinach for shredded Savoy cabbage.
Increase the harissa for additional flavor and heat.
Add additional stock if you prefer more liquid.
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