Monday, September 15, 2014

Chicken Hummus Couscous Bowls

If cheesy, hummusy, Greeky bowls of goodness do not sound good to you, I don't know what does. I made this for my roommate tonight for dinner, and she loved it. I was a little leery since she is not a chickpea fan, but she loved it. Who wins best roomy award? (Me!)

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Chicken Hummus Couscous Bowls
serves 4
1 cup dry chickpeas, rinsed
4 chicken breasts
1 1/2 cups dry Israeli couscous
1- 7 ounce container of Athenos Greek style hummus
1 cup shredded mozzarella cheese
1 tbsp. minced garlic
2 tbsp. plus 1 tsp olive oil
1 medium zucchini, thinly sliced
1 bell pepper, seeded and sliced into strips
1 cup cherry tomatoes, halved

In a crockpot, cover the chicken and chickpeas with at least 5 cups of water. Cook on high for 4-5 hours. Strain out the chicken and cooked chickpeas, reserving 2 cups of the broth.

Bring the reserved chicken broth to a boil with 1 tsp of oil. Add the couscous, reduce to a simmer, and cook for 8-10 minutes until all the moisture has absorbed. Stir in the cheese and 1/2 cup of the hummus.

Meanwhile, heat the remaining 2 tbsp. of oil over medium high heat in a large pan. Add the garlic and cook for 30 seconds. Toss the zucchini and bell pepper into the pan and cook for about 5 minutes, stirring occasionally. Add the cherry tomatoes and cook until the zucchini is golden brown.

In a bowl, shred up the chicken and mix it with the remaining hummus. Stir in the chickpeas. Mix this with the vegetables and couscous to serve.

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