Mushroom Chicken with Garlic Veggie Couscous

A while back I bought some whole wheat couscous to try in a vegetarian meal. The meal did not turn out so well... the couscous has been hiding in my pantry ever since. I decided to try it again using a different strategy. This couscous was very yummy because it was infused with garlic and topped with yummy veggies and dressing. It went nicely with the chicken Kenny prepared. Here is my first successful attempt at couscous.

Ingredients:
Stubbs chicken marinade
2 chicken breasts
3/4 cup of whole wheat couscous
3/4 cup water
2 garlic cloves
1 container of baby bella mushrooms
2 tablespoons unsalted butter
cherry tomatoes
green beans
dijon mustard
olive oil
salt
pepper
sweet vermouth
worsterchire sauce

1. Marinate the chicken for 3-4 hours. Here is a picture of the marinade I used. I chose it because it had citrus and we have a bunch of lemons to use.

2. To prepare the couscous, smash one garlic clove. Place 2 teaspoons butter, smashed garlic clove, salt, and water in a small pan. Bring the water to boil and add the couscous. Cover and take off heat; let sit for 5 minutes. Fluff with a fork. I put mine out on a platter to cool.

3. Boil a little bit of water and place a steamer over the top of the pot. Place the green beans in the steamer and steam for about 5-7 minutes. While they are steaming slice the cherry tomatoes in half.

4. Place the green beans and tomatoes over the couscous.

5. Heat a pan over medium-high heat to cook the chicken. Put about 1 tablespoon olive oil in the pan. While the pan is heating up place the cleaned baby bella mushrooms in a food processor and chop.

6. Cook the chicken for about 5 minutes, flipping over half way through. The chicken should brown a little bit. Remove the chicken from the pan and place in a pan (safe for the oven) in a preheated 350 degree oven. This allows the chicken to cook through and allows there to be a little browning on the skin.

7. Place the minced baby bella mushrooms in the pan you used to cook the chicken. Add 1 teaspoon butter, 2 minced garlic cloves, sweet vermouth, and worsterchire sauce to the pan to make a sauce. Cook for about 3-4 minutes until the sauce has thickened. Add the chicken back to the pan and top with the mushroom sauce.

8. To make the dressing for the couscous combine equal parts dijon mustard and olive oil. Squeeze about a teaspoon of lemon juice in and stir to combine. Add a little red wine vinegar, salt, pepper, and garlic powder. Mix and drizzle over the top of the couscous. Serve immediately with the chicken.