Arugula, Chicken, and Walnut Couscous

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 teaspoon olive oil
• 1/4 cup chopped walnuts
• 1 teaspoon olive oil
• 1/2 pound shiitake mushrooms, sliced
• 1 teaspoon olive oil
• 1/2 pound skinless, boneless chicken breast halves, cubed
• 3 cloves garlic, thinly sliced
• 1 1/4 cups fat-free chicken broth
• 3 cups (lightly packed) baby arugula, very coarsely chopped
• 1 (5.9 ounce) package Parmesan-flavored couscous
• 1/4 cup chopped fresh basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the chopped walnuts and toast 2 to 3 minutes, stirring, until fragrant. Transfer to a small bowl.

2. Add the second teaspoon of olive oil to the skillet over medium-high heat. Add the chicken cubes and cook 4 to 5 minutes, stirring, until no longer pink and an instant-read thermometer reads 165°F (74°C) in the thickest piece. Transfer to a plate.

3. Add the third teaspoon of olive oil, the sliced shiitake mushrooms and the sliced garlic to the skillet. Cook 4 to 5 minutes, stirring, until the mushrooms are softened and lightly browned.

4. Meanwhile, bring the fat-free chicken broth to a boil in a medium saucepan. Stir in the couscous and its seasoning packet, cover, remove from the heat and let stand 5 minutes.

5. Fluff the couscous with a fork. Gently stir in the cooked chicken, the mushroom mixture, the arugula and the chopped basil until the arugula just begins to wilt.

6. Divide among bowls, sprinkle with the toasted walnuts and serve warm.