Chef Darren Layre: Couscous with vegetables and roasted chicken
PITTSBURGH (KDKA) -- Chef Darren Layre, of Alta Via Pizzeria, joins us on Talk Pittsburgh to make an easy 30-minute recipe that's family friendly.
Couscous with Vegetables and Roasted Chicken
Yield: 6 portions
Ingredients
- 2 cups Water
- 2 tsp. Salt
- 2 cups Couscous
- ½ cup Moroccan Asparagus, trimmed, cut into ¼" pieces
- ¼ cup Scallions, trimmed, sliced thin
- 2 cups Cherry Tomatoes, Rinsed, cut in half
- 2 cups Kale, pre-cut & washed
- 15oz can White Beans, rinsed, drained
- 8 oz. Greek Dressing
- 2 tbsp. Oregano, picked & chopped
- 2 tbsp . Parsley, picked & chopped
- Optional: Picked Chicken, Roasted Portobello Mushrooms, Grilled Salmon or steak
Allergens
- Dairy: No
- Eggs: No
- Fish: No
- Shellfish: No
- Nuts: No
- Wheat: Yes
- Soy: No
Directions
Measure and put water and salt in a small saucepan and place on the stove. Do not turn on until ready to use.
Combine all other ingredients in a large mixing bowl or Tupperware type vessel and mix with a rubber spatula so everything is evenly distributed. Make sure container is large enough to hold 1/3 more volume since the couscous will expand slightly.
Once all your ingredients are mixed in your desired container bring water and salt to a boil and pour over ingredients.
Gently use the spatula to distribute water around all the ingredients making sure to touch the corners.
Cover with plastic wrap or lid and let sit for 20 minutes. Stir to fluff and enjoy!