close please select a category
close

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Rotisserie Chicken with Yogurt Sauce and Couscous picture

Rotisserie Chicken with Yogurt Sauce and Couscous

Buying a cooked rotisserie chicken from your grocer is a quick way to put "real food" on the table. This recipe is one of my favorite quick dinners - lots of flavor with minimal fuss.

Be the first to rate this recipe!

write a review save to my recipe box

3

Ingredients

  • 1 store-bought rotisserie chicken
  • 1 cup plain Greek yogurt (try the Fage brand)
  • 1 lemon, lime or orange
  • For the couscous:
  • 1 cup water
  • 2 tablespoons butter
  • 1 cup couscous
  • 3 tablespoons olive oil, split
  • 1 small zucchini, thinly sliced
  • 1 roasted red bell pepper (store-bought or home roasted), chopped small

Serves 4 to 6

  1. Preheat the oven to 350F.
  2. Cut the breasts, thighs and drumsticks from the chicken.  Remove the meat from the bone and slice for serving.  Wrap the meat in aluminum foil and place it in the preheated oven to warm.
  3. To make the couscous, first place the water, butter and 1/2 teaspoon salt in a medium saucepan.  Bring the water to a boil.
  4. Once boiling, remove the saucepan from the heat and pour in the couscous.  Stir once and then cover the saucepan.  Let couscous sit, covered, for at least 5 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat.  Add the zucchini rounds and sprinkle the zucchini with salt and black pepper.  Cook until lightly browned, stirring occasionally, about 8 to 10 minutes.
  6. Take the skillet off the heat and add the chopped red bell pepper. Toss to combine with the zucchini.
  7. Make the yogurt sauce by combining the yogurt with 1 tablespoon of juice from the citrus fruit, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and add more citrus juice, salt and pepper as desired.
  8. When ready to serve, use a fork to break up the granules of the couscous.  Add the couscous to the peppers and zucchini and toss lightly. If the mixture seems dry, add 1 to 2 tablespoons olive oil. Taste and season with salt and pepper as desired.
  9. To serve, place a mound of couscous on each plate.  Top this with the chicken slices and dollop some of the yogurt sauce atop the chicken. Pass extra sauce on the side.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.