June 27, 2009 | Meat & Poultry, One Dish Meals, Pasta & Pizza
I created this recipe some time ago for a Buzz in the ‘burbs column, but since I’ve been overrun with arugula from my garden, I was looking for old recipes to use it. The little bit of spice from the arugula is a perfect addition, but you can also substitute baby spinach if you have it or prefer it.
Couscous with Chicken, Feta, and Dried Cranberries
Dried cherries are a great substitute for the cranberries in this dish and ricotta salata cheese stands in well for the feta.
1 cup couscous
1 small bag of baby arugula or spinach
2 cups cooked chicken (warmed through)
Â½ cup dried cranberries
Â½ cup minced red onion
1 cup feta cheese, crumbled
2 tablespoons fresh mint leaves, minced
Â¼ cup extra virgin olive oil, more or less to taste
Salt and pepper to taste
Combine couscous with one cup boiling water, cover and let stand until the water is absorbed, about 5 minutes. While couscous is still warm, stir in the arugula, cover, and allow arugula to wilt slightly. Add chicken, cranberries, red onion, feta, and mint and toss to combine. Add extra virgin olive oil to taste and finish by seasoning with salt and pepper. Serve either warm or at room temperature.