You’ll love the tart artichokes mingled in with savory chicken, vegetables and healthy grains in this done in a flash dinner.
Start to finish: 15 minutes
Hands on time: 15 minutes
1 tablespoon olive oil
1 bag frozen Heinen’s Couscous, Bulgur and Quinoa with Vegetables
12 ounces Chicken and Artichoke Salad from the Gourmet Case
Heat a 12-inch skillet over medium heat and add the olive oil. When the oil shimmers add the frozen couscous and stir with a spatula, scraping up the bottom for 2 minutes.
Stir in the chicken salad and mix well, continuously scraping the bottom so that the grains don’t stick for another 3 minutes. Turn off the heat, cover and let sit for another few minutes to finish heating through.
Serve on heated plates.
In the glass: Look for a Sauvignon Blanc from Joel Gott for light and crisp wine with just the right touch of acidity.
Click here to print this page | Recipe created by Carla Snyder
Recipe created by Carla Snyder.
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.