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Caesar Chicken and Veggie Couscous


  • Chicken Breast

  • 1-2 Tablespoons of Butter

  • ⅓ - ½ Cup of Couscous

  • ½ - ¾ Cup of Water

  • 1 - 2 Teaspoons of Salt and Pepper each

  • 3 - 4 Cloves of Garlic

  • 1 - 2 Baby Bell Peppers

  • 2 - 6 Slices of Onion

  • 1 Handful “5 - 6 whole pieces” of Broccoli

  • Lime or Apple Cider Vinegar for better taste

  • Mixed Greens

  • Classic Oil and Vinegar Dressing

  • Cook in- Rice Cooker, Skillet, or Sauce pan. A cutting board, a kitchen knife, A pot on the side to cook Couscous.

  • This meal should take 30 minutes to an hour.

To start, heat a skillet up to 175-200 degrees high medium heat. Place Your desired Chicken Breast into a skillet. Add 1 or two pads of butter, I like to break them up for even coverage as the chicken cooks. Add two chopped cloves of garlic. Add one teaspoon of salt and pepper to the chicken. Make sure the chicken is fully cooked. Remove the chicken and place it onto a cutting board. Begin slicing, and quartering to your desired size. Put it to the side and begin slicing the veggies.

Slice the baby bell pepper thinly and even, keep them round to have a supportive flavor. Onto the onion, you’ll need 2-5 slices then cut them down to quarters. Take 3-4 cloves of garlic and chop them finely as well. Evenly chop a handful or 4-6 pieces of broccoli quartered. Prepare your pot or pan!

For a rice cooker it's very simple. You’ll start by adding ⅓ or a ½ cup of Couscous.

Add ½ - ¾ cups of water. Next add 1-2 pads of butter breaking them up for even coverage. Then add 1-2 teaspoons of salt and pepper each. Add your chopped chicken atop, add your chopped veggies, add a few squirts or shakes of either lime or apple cider vinegar for a sweet acidic pop of flavor. I wouldn't recommend mixing them. Once the rice cooker has finished the job grab a plate.

Place a handful of mixed greens onto the plate. Shake a bottle of Classic oil Caesar lightly onto the greens to your desired amount of flavor. Spoon your desired portion of Couscous mix onto the bed of greens. You're ready to eat! Like time and magic you’ve made a splendid Caesar Chicken and Couscous dish with a plethora of flavor!

For a pan and skillet, you’ll need to boil your desired amount of Couscous for 10-20 minutes with 1-2 pads of butter. Sauté the veggies in a skillet with a quarter cup of water, 2 pads of butter, 2 teaspoons of salt and pepper, a dash or squirt of apple cider vinegar or lime. Once the veggies are on the soon to be done side add the chicken. Keep stirring and sauteing. Check on the Couscous. There should be no water left over and should be spongy and firm. Serve on a bed of mixed greens with a light coating of classic oil Caesar. Add your desired Portion of Couscous and veggies.

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