Recipe Swap - Chicken in a Tomato-Basil Broth over Couscous

Want to see what other Blogger's Choice recipes were made during the swap? Here is the link to the Blogger's Choice Recipe Swap Roundup


It's recipe swap time again and this installment is one of everyone's favorites - Blogger's Choice (formerly known as SRC-style). This is where swappers are assigned an entire blog instead of a specific recipe and are tasked with picking any recipe from their assigned blog to make and write about.

My assignment turned out to be my good friend Mary Ellen's blog, Mary Ellen's Cooking Creations. As I've mentioned before, Mary Ellen and I met through our food blogs and found out that we lived about 20 minutes from each other. We've gotten together several times and our daughters are 9 months apart in age. As soon as I realized I'd be cooking from Mary Ellen's blog I knew which recipe I was going to make - Chicken in a Tomato-Basil Broth over Couscous. I'd had my eye on it ever since Mary Ellen posted it a few months ago for an earlier Blogger's Choice swap. The ingredients are reminiscent of caprese, one of my favorite flavor combinations, and the dish includes pearl couscous, my latest obsession.


I doubled the recipe so we would have leftovers and I had to use regular balsamic instead of white because the white balsamic in my pantry expired more than two years ago (!!), but otherwise I stayed true to the recipe. And was it fantastic. Holy yum! I knew it would be great because of the ingredients but the tangy kick from the balsamic was the perfect counterpoint to the creamy mozzarella and tomatoes.

This is a great summer meal I'll definitely be making again, if I can find pearl couscous. SP went to 4 stores before settling for boxes of flavored couscous (where the spice packet was separate, thankfully). I had purchased a huge container of couscous from our local wholesale club, but they didn't have it in stock. I went online to Rice Selects and even their online store is sold out at the moment. I wonder what's going on.

Chicken in a Tomato-Basil Broth over Couscous
Mary Ellen's Cooking Creations

1 box of pearled couscous
3 boneless, skinless chicken breasts pounded to 1/2 inch thickness
Salt, pepper, dry Italian seasoning
1 tablespoon olive oil
4 cloves garlic, chopped
1 onion, chopped
4 tomatoes, chopped
2 tablespoons white balsamic vinegar (regular would work fine)
1 1/2 cups low sodium chicken broth
Handful of fresh basil, cut into a chiffonade
1/2 lb fresh mozzarella, diced

Cook cous cous according to package directions.

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a saute pan over medium-high heat. Add chicken; saute 4 minutes per side. Transfer to a dish and keep warm.

Add a touch of olive oil to your pan if it is dry. Add garlic and onions; saute 2 minutes. Add tomatoes, saute 2 minutes.
Add balsamic vinegar and stir into ingredients for about 30 seconds. Add chicken broth and half of your basil. Bring to a steady simmer. Return chicken to the pan and let simmer 5 minutes.

Serve over cous cous, top with the tomato broth, basil, and and the fresh mozzarella

Mediterranean Couscous

Have you ever decided you didn't like something and later realized it was because you had prepared it incorrectly?

Yup, that was me recently.

I've seen Israeli couscous prepared by TV chefs many times and I always think it looks great. What's not to like about little balls of pasta? But the one time I tried cooking it, it was a mess. I decided I just wasn't a fan and figured that was OK since there are plenty of other pasta shapes out there. Then I saw Melissa's Mediterranean Couscous and decided I had to try again. As luck would have it, we had exactly 1 1/3 cups of the little balls left in the big container in the pantry. The fates were aligning.


As I was getting ready to cook the couscous I read the directions on the back of the container. And that's when I realized my earlier mistake. Unlike rice and regular couscous, Israeli couscous should be stirred every so often as it cooks. Duh. The last time I made it I just left it alone for the full 8 minutes it took to cook and when I went back to the pot it was a gloopy, sticky mess. No wonder I didn't like it. This time I ended up with individual pearls of pasta, just the way it was meant to be.

::smacks forehead::


While I'm thankful I realized my mistake, I'm also annoyed at myself for figuring it out after we exhausted the entire container of couscous. Now I need to go out and get more so I can make this recipe again. Because I will be making it again, and soon. I'm pretty sure I could eat a bowl of this every. single. day for the next month and not grow tired of it. I love, love, love anything Greek-inspired so this was automatically right up my alley. SP, on the other hand, isn't a big fan yet he still proclaimed this couscous good, which for him is a big deal.

I cut up and mixed together everything but the couscous in the morning and let it hang out in the fridge all day so the flavors could marry, and so I didn't have to get everything chopped in the evening when I had Baby Girl underfoot. That way I was able to cook the couscous while the pork was cooking and serve it warm. Delicious. Just so, so good. I think I had about 5 servings last night. Baby Girl tried the couscous the next night and cleaned her plate. A winner all around.

I don't have enough words to say how good this was so just make it and find out for yourself. A big thank you to Melissa for this wonderful recipe!

Mediterranean Couscous
I Was Born to Cook

1 box Israeli couscous (1 1/3 cup), cooked according to package instructions
Feta cheese (plain or Mediterranean flavored), crumbled
1/2 cucumber, chopped
1/2 onion, chopped
1 large tomato, chopped
12 kalamata olives, pitted and chopped
2 tablespoons chopped parsley
Splash extra virgin olive oil
Freshly squeezed lemon juice
Salt and pepper to taste
1 teaspoon dried oregano

Combine everything but the couscous in a bowl and mix. Taste and adjust the seasonings to taste. Refrigerate until ready to cook couscous.

Cook couscous and toss with the other ingredients in the bowl. Serve immediately warm.

Roast Pork Loin, Couscous and Green Beans

Pork tenderloins were on sale at the supermarket so I bought a few without really knowing how to prepare them. I trust Ina, so when I saw her recipe for Herb-Marinated Pork Tenderloins I knew it would be a winner.


I used dried herbs and the pork was still tender and delicious. I served the slices with couscous and green beans.