Eeeek! It’s been a long time since I’ve shared a 10 Minute Lunch, eh? Whoops. I’ve been eating a lot of leftovers for lunch on days I work from home, or have been snacking my way through the day, which is not a good idea because then I’m hungry for dinner at 3 pm. Ahem. #seniorcitizeninthemaking
But not anymore! I’m bound and determined to let this month be the month I get my lunch act together and actually eat a real meal for lunch everyday–not just on days that I’m on campus at work. Starting with this little number! It’s totally simple, flavorful, and fast–perfect for the days that you have to deal with crazy computer drama with no time to cook. As I said yesterday, my MacBook has been acting up–not charging, randomly shutting off, resetting the date, etc. So now it’s back at the shop for the second time in a week, and thanks to my dramatic Facebook post, I had not one, but three offers of a loaner laptop until mine can be fixed or replaced. I have some generous friends, what can I say?
But laptop woes [and lunch breaks spent writing blog posts] aside, these couscous bowls are incredible! Quinoa is so popular and rice is so common that couscous [at least in my house] becomes the forgotten grain. You can bet I won’t forget it anymore! It is super fast to prepare and is so light and filling. Once you mix up the couscous, veggies, and chicken, just add a fresh Italian dressing to your bowl for instant flavor–minus the work of measuring and dicing herbs. Perfect! I can totally see so many variations–instead of chicken, beans! Instead of frozen veggies, a chopped tomato! Instead of Italian dressing, Caesar! I could keep going, but I gotta get back to w-o-r-k. What would you add? Enjoy!
Italian Chicken & Veggie Couscous Bowls
click to print
- 1/2 cup water
- 1 tablespoon butter
- 1/2 cup couscous
- 1 tablespoon olive oil
- 3 mini sweet peppers, finely diced [or ~ 1 cup diced bell peppers]
- ~ 1 cup cooked chicken, shredded
- ~ 1 cup frozen vegetables
- freshly ground black pepper
- garlic powder [could substitute 1 clove minced garlic]
- 2 green onions, diced
- large handful arugula, chopped [other light salad greens like spinach would also work]
- Italian dressing–we are obsessed with this recipe from Macaroni and Cheesecake
In a small pot, bring water and butter to a boil. Remove from heat, stir in couscous, and cover. Let sit for 5 minutes.
Meanwhile, prepare the chicken and vegetables.
Heat olive oil in a small saute pan on the stove over medium-high heat. Add peppers, chicken, and frozen vegetables, then season with pepper and garlic to taste. Saute for a minute, then cover and let cook for 2-3 minutes to heat everything up.
Next, add green onions to the chicken and vegetable mixture.
To serve, divide the couscous between two bowls, then top each with half of the chicken and vegetable mixture. Stir in green onions and arugula, then top with a drizzle of Italian dressing to taste. Enjoy!
Time: 10 minutes.
Yield: 2 delicious lunches!
Notes: To take this lunch to go, I’d recommend keeping the green onions and arugula separate and stirring them in immediately before eating and after heating it up. The dressing would be fine mixed in already, though!