Oregano Chicken & Couscous

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

2. Cook the couscous & wilt the spinach

   Add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and the spinach is slightly wilted. Cover to keep warm.

3. Cook the chicken & make the sauce

   Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4. Finish the couscous & serve your dish

   To the pot of cooked couscous and spinach, add the chopped peppers, vinegar, and half the parmesan cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and sauce. Garnish with the cheese. Enjoy!