I had been working on writing mid-year evaluations all day and had no idea it was already 8.30pm.  My belly started to grumble and my brain was in “evaluation brain freeze” mode.   Haste was needed in the dinner department and perhaps a mindless TV show and even a glass of wine.  Who am I kidding, of course I was going to watch a mindless TV show.  I looked in my kitchen cupboard and noticed a box of “ Near East” Mediterranean Couscous mix.  I honestly cannot remember buying this at all?  Luckily it wasn’t out of date.  It also said on the box “cooks in 5 minutes.”  A win-win as I was very hungry.

I adapted this recipe from the “Near East” recipe site.


1 tablespoon of olive oil
2 Chicken Breasts
Salt & Ground Pepper
2 Cups of Mixed Bell Peppers (I used red, yellow & green)
½ Onion
½ teaspoon of curry powder
½ teaspoon of cumin powder
2 cups of Chicken Broth (I used Nature’s Promise Organic)
1 Box of Near East Mediterranean Curry Couscous
1 tablespoon of Fresh or Dried  Parsley (I used dried)


Heat oil in a large skillet.

Cut chicken into small bites sized pieces and add to skillet with salt and ground pepper until cooked through.  About 6-7 minutes.

Dice onions and cut peppers into small strips.  Add to chicken and cook until onion is translucent.  About 3-4 minutes.  Add curry and cumin powder and cook for another minute.

Add the chicken broth and bring to a boil.

Stir in the Near East Couscous and the contents on the spice packet.  Cover and remove from heat.  Let stand for 5 minutes.

Add the parsley and fluff couscous lightly with a fork.

Serve and enjoy.  This is a delicious, very quick and incredibly easy to make dish.  I also have lots leftovers for the next few nights.  I may even add a little more curry powder as I do like a bit of spice.  Fabulous!