*Stuffed Chicken and Couscous Salad



  • Chicken breasts – 2 1/2 to 3 lbs
  • Spinach – 2 bunches
  • Feta cheese – 8 oz
  • Lemon
  • Couscous (I purchased the 16 ounce bag of Bob’s Red Mill Pearl Tricolor Israeli Couscous and it was delicious!)
  • Onion, chopped – 1
  • Tomato, Roma, chopped – 2
  • Chickpeas – 2 cans
  • Parsley, chopped – 1/4 cup
  • Lemon juice – 4 tbsp (about 2 lemons)
  • Salt
  • Pepper
  • Olive oil


  1. Pound out check breasts.  (If chicken breasts are large, pound thin and then cut in half.)
  2. Cook spinach in skillet with olive oil until wilted.  Once it cools, squeeze spinach to remove excess water.
  3. Mix spinach and feta together in a bowl.
  4. Add equal amounts of spinach/feta mixture to the middle of each thin chicken breast.
  5. From the bottom of the chick breast, roll the chicken.  Tie off with two pieces of twine, one on top and one on bottom, to hold chicken together. (Be sure to salt and pepper the chicken).
  6. Heat olive in large skillet and sear each side of the chicken until golden brown. Squeeze lemon over the top of the chicken.
  7. When all side are brown, remove chicken from pan onto plate and cover with foil to keep warm.
  8. Bring  a large pot of water to a boil.  (If you cook the whole bag, you will need 3 3/4 cups of water.)  Cook couscous according to package directions.
  9. In skillet, add the onion and tomato.  Cook until tender.
  10. Once couscous is done, drain and add in onion and tomato mixture, parsley, chickpeas, feta cheese and lemon juice.  Stir to warm.   Salt and pepper to taste.
  11. Cut twine from chicken and slice. (If any pieces look underdone, just sear them in a pan with hot oil.)
  12. Service couscous with sliced chicken.

Servings:  Each serving should get about 4 ounces of chicken and 1 cup of couscous.  Should yield 10 servings.


Cost:   Under $3.50 per serving.

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