January’s SuperFood is CITRUS and what better way to get clients and team members engaged in wellness than a traveling Wellness Station! The recipe, as outlined below, was a chicken couscous with a hint of oranges. RDs, Emily and Anne, dressed up a cart with the delicious couscous dish, citrus tips, and a Citrus Agua Fresca and set out at lunch to have clients and team member sample these nutrient-rich recipes! In Blossom Café, Chef Mark and RD Christina Weber featured the same items as an on-display station. We also did a spotlight on our Dining Website kiosk to increase traffic! The Wednesday Wellness sessions have become a crowd favorite, with many return customers each week.
Poached chicken tossed with cinnamon scented couscous with almonds, raisins and mint.
Yields
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6
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Portion Size
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2-1/2 cup
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Preparation Time
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30 mins
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Cooking Time
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30 mins
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Ingredients
1 cup
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Juice, Orange, 100%
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1 cup
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Water
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1 tbsp
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Garlic Cloves, Peeled, Fresh, Mashed
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1 tbsp
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Ginger Root, Fresh
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4 tbsp
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Sauce, Soy, Less Sodium
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24 ounce
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Chicken, Breast, Boneless, Skinless, Random, Raw
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2-1/2 cup
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Couscous, Dry
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1/8 tsp
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Salt, Kosher
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1/4 tsp
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Spice, Cinnamon, Ground
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1/2 cup
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Raisins
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3 tbsp
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Oil, Olive, Extra Virgin
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3 each
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Orange, Fresh, 88 Count
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1 cup
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Peas, Green, Frozen
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3 tbsp
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Nuts, Almonds, Sliced, Toasted
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6 tbsp
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Mint, Fresh, Chopped
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Preparation
Step 1
Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Place juice, water, garlic, sliced ginger root (no need to peel), soy sauce and chicken breast. Cover and bring slowly to a simmer and poach until cooked through. Alternatively, place in a hotel pan, cover with foil and poach in the oven until cooked through, about 30 minutes in a 350 degree oven. Remove chicken from liquid and strain. Reserve liquid for cooking couscous. When cool enough to handle, shred chicken breast and set aside.
Step 2
Place couscous, salt, cinnamon and raisins in a container. To cook pour boiling poaching liquid (liquid should be 1/2" above the top of dry couscous, may need to add boiling water), cover tightly and steam for 15 minutes. Do not oversteam, the bottom will get clumpy. Fluff with a fork and set aside until service.
Step 3
Heat a pan over medium heat and add oil, oranges and shredded chicken until heated through. Add the cooked couscous and green peas. Toss until heated through. Garnish with toasted nuts and chopped mint. Serve hot. Portion size: 2-1/2 cups
FIT Contains treenuts (Almonds)