Mushroom and Chicken Couscous with Lemon and Dill

29 Aug

I made this recipe up because I wanted to use up my whole wheat couscous. There isn’t really a story behind this one or anything so… sorry? But… it’s so good! It can be eaten hot or cold and works well for left-overs. The lemon and dill give it superb flavor and the mushrooms, chicken, and couscous make it a filling meal. I added sour cream and Parmesan for creaminess.

You can also use leftover chicken which is great and cuts the prep time!

Check out this recipe:

Serves 5 (about 1 cup)


2 skinless, boneless chicken breasts OR equivalent in left-overs (12-14 oz total)

1 cup whole wheat couscous, dry

1 1/2 cup boiling water

8 oz mushrooms, sliced (I used mini portobello, but white button can work too)

1 medium onion, thinly sliced

1 tbsp butter

Salt and pepper to taste

Dill, fresh, to taste

Juice of 1 lemon

2 tbsp sour cream

1/4 cup Parmesan cheese


Start with your chicken. Heat the oven to 350, sprinkle the breasts with salt and pepper and place a few fresh dill sprigs on top. Bake the chicken until done (about 15 minutes for me, but baking times will vary). Once the chicken is done, remove it from the oven and let it cool. Then you can shred it into bite-size pieces.


Start your couscous. Heat 1 1/2 cups water to a boil and place couscous in there. Cook until done (according to package instructions) and set aside.

Meanwhile place the butter into a saucepan and add the mushrooms and onion. Cook them until tender 8-10 minutes for a good browning. If you can’t find fresh dill you can add about a tsp of dried right here. Salt and pepper to taste. Remove from heat and add the sour cream and Parmesan. Toss together with your shredded chicken, cooked couscous, and lemon juice. Top with more fresh dill and Parmesan.


Feel free to add more toppings such as toasted pine nuts, chives, etc.

I admit, 5 servings is kind of weird… but let’s think about this. If you are married or in a relationship this leaves you with 2 servings for yourself (if you are female) and 2 servings for your partner (my boyfriend has much bigger portions than me… much bigger haa). But trust me you will be filled up.. and for a while afterwards too! Or… you can keep it all to yourself:)

Here are the specs per serving


Calories: 264   Fat: 4g (2g sat)   Fiber: 3g   Protein: 25g   Sodium: 611mg

Not only does this recipe provide 50% of your daily need of protein it is a great source of certain B Vitamins, Niacin and B6 to be exact. So enjoy!!




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