Couscous with Chicken, Fresh Spinach & Feta
Chicken strips seasoned with paprika, 196 grams of fresh spinach wilted right into the pan, and fluffy couscous tossed in a creamy yogurt dressing. One skillet, one pot, 15 minutes.
The crumbled feta adds a salty bite that plays off the warm spinach, and 44 grams of protein from the chicken breast make this a real lunch, not a snack pretending to be one.
Chicken strips seasoned with paprika, 196 grams of fresh spinach wilted right into the pan, and fluffy couscous tossed in a creamy yogurt dressing. One skillet, one pot, 15 minutes.
The crumbled feta adds a salty bite that plays off the warm spinach, and 44 grams of protein from the chicken breast make this a real lunch, not a snack pretending to be one.
Ingredients
- couscous 3 ounces
- red onion 0.5
- garlic 1 clove
- chicken breast 3 ounces
- olive oil 0.5 tablespoon
- paprika, ground 0.5 teaspoon
- spinach 7 ounces
- mayonnaise 0.5 tablespoon
- yogurt, nonfat 2 tablespoons
- feta cheese, crumbled 1 ounce
Method
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Cook the couscous according to the instructions on the package until it's al dente.
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Finely chop the onion and garlic. Slice the chicken breast into strips.
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Heat the oil in a skillet and sauté the onion and garlic for 2 minutes. Add the chicken strips and paprika and cook for 5 minutes. Season with salt and pepper. Add the spinach and cook briefly on low heat.
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Mix the mayonnaise with the yogurt in a bowl and season with salt and pepper.
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Drain the couscous and serve it in a large bowl. Mix the mayonnaise-yogurt sauce with the couscous and add the onion and chicken.
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Serve the couscous with the chicken and spinach in a deep plate. Sprinkle the crumbled feta over the dish. Season with salt and pepper.
That mountain of spinach looks ridiculous in the pan. Seven ounces barely fits. Give it thirty seconds and it collapses to practically nothing. If your skillet runs small, add the spinach in two batches and let the first round wilt before tossing in the rest.
Why This Works
Behind this recipe
Can I use whole wheat couscous instead of regular?
Yes. Whole wheat couscous has a slightly nuttier flavor and chewier texture. It also adds more fiber per serving. The cooking time is usually the same, but check the package since some brands need an extra minute.
Is the iron in this much spinach actually absorbed well?
Spinach carries non-heme iron, the plant version, which the body absorbs less efficiently than iron from meat. But research found that allium vegetables like onion and garlic can enhance non-heme iron absorption from plant foods. This recipe sautées red onion and garlic directly with the spinach in Step 3, so the pairing is already built into the cooking method.
Read the full evidence reviewWhy does the dressing combine mayonnaise and yogurt?
The mayonnaise adds richness and a smooth, creamy texture. The nonfat yogurt adds tang and keeps the calorie count lower than using mayonnaise alone. Mixed together and tossed through warm couscous, the dressing coats each grain without making the bowl heavy.
