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Mediterranean Chicken with Almond Couscous

Kelli Burkholder King’s cookbook “Simply Healthy” tries to meet three goals: provide meals easy to prepare in less than an hour, meet high nutrition standards and taste great.

King has a background in nutrition and recommends a diet high in whole grains and legumes with lots of fruits and vegetables. She says it’s best to use variety of grains like whole-wheat pastas, bulgur, quinoa or couscous.

If you have not tried couscous, you must give it a chance. It is much easier and quicker to cook than rice, and it will do wonders for your meals. Couscous is made from tiny granules of durum wheat, the same type of wheat commonly used for making pasta. It is prepared by steaming until it is light and fluffy. Top it with this heavenly flavored Mediterranean style chicken, and you will have yourself a great recipe to use for dinner parties or a weekly meal.  

Mediterranean Chicken with Almond Couscous

Recipe from “Simply Healthy” by Kelli Burkholder King
Serves 6


  • 1½ tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 sweet red bell pepper, chopped
  • 4 chicken breast halves, cut into 2-inch pieces
  • ½ cup canned chickpeas
  • 2 tbsp. tomato paste
  • 1 tsp. cumin
  • 1 tsp. fennel seeds
  • ¼ tsp. cayenne pepper (optional)
  • 4 cup fat-free chicken broth
  • 1 cup water
  • 1½ cup couscous
  • ½ cup green olives with the juice
  • 3 tbsp. dry sliced almonds
  • 1 bunch parsley, chopped
  • lemon slices


  1. Heat one tablespoon of olive oil in heavy nonstick skillet over medium-high heat. Add garlic, cumin, cayenne pepper, and fennel seeds to toast.
  2. Add chicken pieces and sauté about five minutes until chicken pieces are lightly brown and cooked inside.
  3. Reduce heat to medium and stir in tomato paste and sweet peppers.
  4. While the chicken is cooking, prepare the couscous. Bring one cup of water, two cups chicken broth, and one tablespoon olive oil, to a boil in a saucepan over medium heat. Add the couscous to chicken broth, stir, and return to a boil. Remove from heat. Cover and let stand five to ten minutes. Uncover and fluff with a fork. Gently stir in chickpeas, parsley and almonds.
  5. Add olives and their juice to the chicken mixture and stir gently.
  6. Serve chicken over the couscous with lemon slices and a salad.

Olive Oil and Lemon Salad Dressing
Recipe from “Simply Healthy” by Kelli Burkholder King
Yield: 1 cup


½ cup olive oil

½ cup lemon juice

¼ tsp. black pepper

1 clove garlic, minced


Combine all ingredients and pour over salad mix.

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