INGREDIENTS: (don't be intimidated by the length of the list, it's mostly spices)
About 3 medium to large chicken breasts - I prefer to cut these into strips to have a better coating of spices
1 cup dry couscous - I recommend this brand/flavor for this dish:
1 can cream of asparagus soup
2/3 cup Milk - I use whole, but whatever kind you regularly use works.
3 TB of good Olive Oil
*1 TB Olive Oil <This is for the couscous if using plain couscous>
1 TB dried Basil
1 TB dried Parsley
1 TB dried Oregano
1 tsp Garlic powder (if you prefer to use minced garlic or fresh garlic kudos, I use fresh and mince it myself)
*1 tsp Garlic powder <This is for the couscous if using plain couscous>
1 tsp Onion powder
1 tsp Salt
1/2 tsp ground White Pepper - I love this stuff, but people don't often have it for some reason, so it isn't necessary if you don't.
1/2 tsp Ground Black Pepper
Everything here is usually done at/during the same time, but I'll write it out for each part so it isn't confusing:
Start preparing the couscous according to your directions. This usually means:
1) Set 1.5 cups water to boil in a covered small pot with the optional garlic and olive oil if using plain couscous.
2) Add the couscous once the water is boiling.
3) Give the couscous a good few stirs and recover the pot
4) Reduce heat to the LOWEST possible setting, and let stand for 2-3 minutes.
5) Fluff the couscous with a fork to see if all the water is absorbed, and remove from heat if so, and if not then return to the hot eye and repeat from step 4 until done.
1) Empty contents of the can of Cream of Asparagus into a small pot
2) Add the 2/3 cup of Milk to pot
3) Cook on MEDIUM heat stirring often. I usually do this part while sauteing the chicken.
4) Reduce the heat to LOW once the sauce starts a medium boil.
1) Take your chicken breast and leave whole if desired, or cut into 1" strips(recommended), and place in a bowl with ALL the spices, garlic and olive oil
2) Mix thoroughly
3) Empty all contents of bowl into a large pan and cook over medium heat. Careful not to use too high of a heat to spoil the delicate olive oil, but you need it high enough to get a good sear on the chicken.
1) Spread out a healthy portion of couscous for a single person on a plate.
2) Adequately cover the couscous with chicken strips.
3) Pour a ladle full of the asparagus cream sauce over the entire portion.
4) Eat that motherfucker.