Muffuletta-Inspired Couscous with Chicken or Muffuletta Couscous Bowl

 Muffuletta-Inspired Couscous with Chicken

Ingredients

• 1 lb. chopped chicken or turkey (Rotisserie chicken or ground meat are easy)
• 1 box (4.7 oz) pearl couscous (or 2 C regular couscous)
• ¾ cup chicken stock (or more as needed)
• 1 cup fresh cabbage chopped (or Spinach folded in with herbs)
• 3/4-1 C cup kalamata olives, sliced (or I used Greek Salad - marinated olives and feta)
• 1 can garbanzo beans, rinsed
• ¼ cup feta crumbles (from marinated Greek Salad)
• 3 tbsp fresh dill, chopped
• 3 tbsp fresh basil, chopped
• 2 Tb garlic
• Pinch of red pepper flakes
• Salt and pepper to taste
• Olive oil for cooking (or oil from salad)

Quick Steps

1. Sauté the cabbage in olive oil with salt, pepper, garlic, and red pepper flakes until softened.
2. Stir in couscous and toast for a minute. Add chicken stock, bring to a boil, then simmer for 8 minutes.
3. Fold in olives and garbanzo beans.
4. Remove from heat, let cool slightly, then mix in feta and herbs.  (add broth or oil as needed to proper moisture level)  
5. I served over Spring Mix; Tod had it alone and in lunch cold.

It’s delicious warm or at room temp—and it keeps well for leftovers too. You can find the full inspiration of this recipe on The Savvy Spoon.

OR

Muffuletta Couscous Bowl

Ingredients

• 1 cup pearl couscous (or whole wheat couscous for extra fiber)
• 1 ¾ cups low-sodium chicken broth or water
• ½ cup chopped green olives
• ½ cup chopped kalamata olives
• ¼ cup finely diced roasted red peppers
• ¼ cup chopped artichoke hearts (optional)
• 2 tbsp capers, rinsed
• ¼ cup diced provolone or mozzarella (or feta for a tangy twist)
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh basil or oregano
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional protein: diced turkey, chickpeas, or grilled chicken

Instructions

1. Cook couscous in broth according to package directions. Fluff and let cool slightly.
2. In a large bowl, combine olives, peppers, artichokes, capers, cheese, and herbs.
3. Add couscous and toss gently. Drizzle with olive oil and vinegar, season to taste.
4. Serve warm or chilled flavors deepen as it sits!

This dish brings the essence of a muffuletta—salty, savory, herby—without the heaviness of bread or cured meats.