Couscous with Roasted Garlic Romaine Salad French Bread
- flavorful main-course chicken dish contains 5 vegetables
- rely on ingredients from the salad bar to keep prep time to a minimum
- see F.Y.I. for substitutions for couscous
- serves 4
- Calories: 161
- Fiber: 4 grams
- Total Fat: 8 grams
- Saturated Fat: 1 gram
- Cholesterol: 18 milligrams
- Sodium: 28 milligrams
- Protein: 9 grams
- Carbohydrates: 15 grams
Nutrition Information is for Chicken Ratatouille only.
What You Need
Ingredients Shopping List
- Skinless, boneless chicken breast halves (4)
- Small eggplant (1)
- Presliced green pepper (1 cup, from the salad bar)
- Presliced zucchini (1 cup, from the salad bar
- Presliced mushrooms (1 cup, from the salad bar)
- Tomatoes (2)
- Couscous with roasted garlic and oil (1 box)
- Prewashed Romaine lettuce (one 12-ounce bag)
- French bread (1 loaf)
Ingredients from your Pantry
- Olive oil
- Salt and pepper
- Dried basil leaves
- Dried thyme leaves
- Bottled salad dressing (optional)
- Large nonstick skillet with cover
- Medium saucepan, with cover
- Step 1: Make the chicken.
- Step 2: Make the couscous.
- Step 3: Make the salad.
- Step 4: Serve.
Here’s How to Make It in 20 Minutes
Step 1: make the chicken
- 2 tablespoons olive oil
- 4 whole skinless, boneless chicken breast halves, rinsed and patted dry
- Salt and pepper
- 1 small eggplant, quartered and sliced crosswise
- 1 cup presliced green pepper (from the salad bar)
- 1 cup presliced zucchini (from the salad bar)
- 1 cup presliced mushrooms (from the salad bar or produce department)
- 4 garlic cloves, sliced
- 1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
- 1/4 teaspoon dried or 3/4 teaspoon fresh thyme leaves
- 2 medium tomatoes, cut into eighths
- In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add the chicken and some salt and pepper; and cook it for 5 minutes on each side. Remove the chicken from the pan and reserve.
- Add the remaining 1 tablespoon oil to the skillet. Add the small eggplant, 1 cup green pepper, 1 cup zucchini, 1 cup mushrooms, 4 garlic cloves (sliced), some salt and pepper, and the herbs. Cook the vegetables, stirring occasionally, for 3 minutes, or until softened.
- Add the 2 tomatoes and stir to combine. Bring the vegetables to a boil and cover. Simmer for 2 minutes, or until the tomatoes have just softened. Return the chicken to the skillet and cook, uncovered, just until the chicken is heated through, about 5 minutes.
Step 2: make the couscous
Couscous with Roasted Garlic
- Water or chicken broth
- 1 tablespoon olive oil
- 1 box couscous with roasted garlic and oil
- In a medium saucepan, bring the liquid of choice with the 1 tablespoon oil to a boil, covered. Stir in the couscous and cover the pan. Remove the pan from the heat and let the couscous stand for 5 minutes, or until all the liquid has been absorbed.
Step 3: make the salad
- 1 bag (12 ounces) prewashed Romaine
- Dressing, either store-bought or homemade
- Place the salad greens in a bowl. Add the dressing of choice to taste and toss. Place the salad bowl on the table.
Step 4: Serve
- Fluff the couscous with a fork to lighten it, then transfer it to a large serving platter.
- Correct the seasoning in the ratatouille. Spoon the chicken ratatouille over the couscous and serve.
The great French vegetable dish ratatouille comes from the South of France, Provence, to be exact, and in its classic preparation contains the best of Provence’s incomparable sun-drenched vegetables: eggplant, zucchini, and tomatoes, plus plenty of fresh herbs, olive oil, and lots of garlic. Ratatouille is renowned the world over for its robust flavor and marvelous texture.
It is served as a side dish, either hot or cold, with roast meats and poultry; it can be used as the filling, for omelets, or as the topping for croutes.
Here the addition of chicken breasts turns ratatouille into a wonderful summertime main course. If you can, by all means use fresh herbs in this vegetable melange.
If you don’t happen to like to eat the skin of cooked tomatoes, blanch them before you add them to the ratatouille mixture.
Blanching them will add a few minutes onto the preparation but it will be worth it to you knowing that there are no pieces of peel in the finished dish.
To blanch the tomatoes, bring a medium saucepan of water to a boil, covered, over high heat. Add the tomatoes and let them stand in the boiling water 30 seconds to 1 minute, until the skins begin to loosen.
Immediately remove the tomatoes from the water with a slotted spoon and run them under cold water. You will be able to remove the skins with your fingertips.