Lemon Tahini Couscous with Chicken & Vegetables
When you want pasta in no time, couscous is your best friend! The tiny pasta balls cook up in minutes, and absorb all the water so you don't have to fuss with draining. Tossed with sautéed vegetables plus leftover chicken, it's a fast and tasty meal in a bowl that's perfect as an easy dinner recipe.
Ingredients
- 1 cup whole-wheat pearl couscous (see tip)
- ¼ cup tahini
- ¼ cup water
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon crushed red pepper
- 1 clove garlic, minced
- 2 cups sliced mushrooms (half of a 10-oz. package)
- ½ medium red bell pepper, chopped
- 4 cups coleslaw mix (half of a 12- to 14-oz. package)
- 4 cups baby spinach (half of a 5-oz. bag)
- 12 ounces cooked chicken breast, chopped (about 2 1/2 cups)
- ¼ cup toasted sliced almonds
- ¼ cup crumbled reduced-fat feta cheese
- 1 tablespoon chopped fresh parsley
- 1 lemon, cut into wedges (optional)
Directions
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