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Arugula, Chicken, and Walnut Couscous

Arugula, Chicken, and Walnut Couscous

Kathy M

"A quick and delicious, fresh, one-pot meal. This is my favorite 'go-to' meal on a busy night. It's full of flavor and really healthy."
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35 m servings 323 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl.
  2. Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
  3. Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.


  • Cook's Note:
  • This is a very versatile recipe. Spinach (or any green) easily substitutes for arugula; or the chicken can be left out and vegetable broth used to keep it vegetarian. I'd probably add more mushrooms (maybe even portobellos) in this instance, to add a little more volume. Pecans or pine nuts could be used in place of the walnuts, top. If you don't have Parmesan couscous, regular couscous can be used, but top with 1/4 cup freshly-grated Parmesan just before serving.

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Read all reviews 4
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Based on other reviewers' comments that the original recipe is somewhat bland, I made three adjustments. 1) I marinated the chicken for 20 minutes in Greek salad dressing. 2) I sautéed onions wi...

I will try this again; however, I will make some changes because it is quite bland. I will add more walnuts and basil and reduce the mushrooms. I used plain couscous then added parmesan. So m...

This truly is a great base recipe to enhance. I didn't have arugula, but I added more chicken, a couple handfuls of frozen red bell pepper after the chicken had cooked a bit and added a dash of ...

Decent meal, a little bland.

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