I am really bad at using leftovers. I'm not happy to admit it, but when Sunday afternoon rolls around and I am going through the fridge before our trash comes on Monday, I probably throw at least three to four things away I could have used throughout the week. Of course, I regret this on Sunday... and the Sunday after that and the Sunday after that. It's a continious cycle of throwing out leftover chicken, pasta, fish, etc. I need to break this cycle. And I started this week.
On Monday night we made grilled chicken wraps. We had about half of a chicken breast left. I put what was left in the fridge knowing I would probably throw it out on Sunday. So when Tuesday night rolled around I remembered that chicken. And I used it. This Sunday, I will not be throwing away and wasting half of a perfectly delicious chicken breast.
Cous Cous + Leftover Chicken >>Serves 2
1 cup cous cous
1 cup chicken broth (or 1 bouillon cube + 1 cup of water)
Leftover chicken (or any leftover meat you may have)
6 mini peppers
1 cup swiss chard
parmesan or feta cheese (optional)
Cook the cous cous in chicken broth. Cous cous should take about 15-20 minutes until done. While the cous cous is cooking, place the peppers whole in a bowl and dress with olive oil, salt and pepper. You can either broil the peppers in the oven or place them on the grill (or grill pan). Broil or grill until the peppers have blistered and are soft.
Once the cous cous is done pour into a bowl. Add the chicken, sliced peppers, swiss chard and cheese. Season with salt and pepper. Drizzle with olive oil and fresh lemon juice. My husband Mike put salsa on his rather than lemon. Personally, I thought that was gross. To each his own I guess.
We ate this as our meal, but it would also be a great side dish. Enjoy!