Marinara Chicken and Israeli Couscous

Now that I am trying to be somewhat minimal in all factions, this includes things like using ingredients I already have to make meals.

My daughter, like most 3-year-olds, is a bit of a picky eater. So is my husband. So when they both liked tonight’s random dinner I pulled out of my head, I decided it needed to be documented. It was a quick dinner, pretty healthy, and I already had most of the ingredients. While I use coupons when I go to Kroger, I also tend to go to Trader Joe’s and Aldi. Those are my three main stores.

For this recipe, I had Israeli couscous from Trader Joe’s from a previous week and chicken breasts that I bought during my weekly grocery store visit. I buy the individually wrapped chicken breasts from Trader Joe’s because it’s easier for me, especially when I might have to freeze them. Also, we buy organic frozen vegetables from Costco, which is such a time saver. We also had a bulk supply of pasta sauce – Bertolli Olive Oil, Garlic and Basil. So, if I divide the cost of the chicken between the amount in the package, one box of Israeli couscous, jar of pasta sauce, veggies, and spices, the whole meal (for 3 people, or like 2.5 because my daughter is 3) cost somewhere between $5-$7 and probably could have been lunch for me for work the next day, except that I’m still nursing my 10 month old, so I still eat “for two.”

Marinara Chicken and Israeli Couscous

1 lb Chicken Breast

1 Box Israeli Couscous

2 Tbs Olive Oil, divided

Montreal Chicken spice

6-8oz Frozen vegetable mix

1 Jar of Pasta sauce

Step 1: Cook the Israeli couscous according to the directions on the box.

Step 2: If you’re cooking the chicken from frozen, you can start step 2 while you’re doing the first part of step 1, which is to brown the couscous with olive oil. I found that if you put the frozen chicken in a pan under medium to high heat and covered for about 3-5 minutes per side, it’ll sear the juices in and then you can start cooking. I like to cut up the chicken while it’s cooking with kitchen scissors. This is also when you can season the chicken with the Montreal spice. I think you can use any spice, but that’s what I had. If you’re not cooking the chicken from frozen, then I would start to cook it in step 2 of the couscous, which is when it’s simmering.

Step 3: Depending on the frozen vegetable mix, I also start to cook those when the chicken is done and the couscous is still simmering. The kind we get takes about 4.5-5.5 minutes.

Step 4: Once the chicken, couscous, and vegetables are done, combine everything and add the pasta sauce. Stir on low heat for about 1-2 minutes and you’re done.


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