This week we're making a new favorite of mine, the Instapot Greek Chicken with Couscous! I know, I know, I'm way out touch because I just bought an instapot a couple weeks ago and man, gotta tell ya, this thing is awesome. I get it now. Being able to make a nice chicken dinner with vegetables in under 30 minutes is incredible, not to mention how good this is. If you like things a little hotter I would suggest bumping up the amount of red pepper flakes, though if I was to make this again I'd leave it out. The heat is nice, but I prefer the other flavors. And the yogurt sauce? I don't usually like yogurt anything, but this is a must for this recipe. The flavor of the lemony yogurt meshes with kalamata's and feta, and if you do choose to use the heat, it softens the spiciness of the red pepper flakes to boost the depth of the dish as a whole. This dish is definitely being added to the "Cassem's Favorite Recipes" cookbook I keep in the pantry. 

That's it for me, if you want to see me make this, watch the vid below or keep scrolling for the full written recipe. Don't forget to check us out on instagram and facebook to keep u p to date on all the Midamar dealings!

Ingredients:

1/2 tsp Paprika

1/2 tsp Oregano

pinch of Red Pepper Flakes (optional)

3 Cloves of Garlic, Grated, divided

1/4 cup Olive Oil

1/2 cup Water

1/2 tsp Salt, or to taste

1/2 tsp Pepper

1 lb Chicken Breast, cut into bite sized chunks

1 cup Couscous

1 cup of Greek Yogurt

1 1/2 Tbsp Lemon Juice

1 1/2 Tbsp Water

Kalamata Olives

Cubed Cucumbers

Feta cheese

Cherry Tomatoes, halved or quartered 

Instructions:

1) In instapot combine spices, olive oil, water, 2 cloves of grated garlic, pepper flakes, salt and pepper. Whisk Thoroughly and add chicken

2) Cover with lid and cook on high for 3 minutes. Once pot is ready to open, open and remove chicken and keep warm. Add couscous, salt, pepper, and cover and let sit for 7-8 minutes

3) Meanwhile, in a mixing bowl combine yogurt, remaining grated garlic, lemon juice, 1 1/2 Tbsp water and whisk thorougly

4) Serve with kalamata olives, cucumbers, and feta