Parmesan mix used in recipe

This is a delicious chicken and couscous entrée. In case you’re not familiar with couscous, it is a granular semolina, the same type wheat that’s used to make most pasta. However, instead of being shaped into tubes or bowties, it is grainy.

Packaged mixes come plain or in various flavors. The one used in this recipe is Parmesan flavored. The flavored couscous we buy as boxed mixes has already been steamed and then dried so it’s actually like an “instant” couscous. It only has to be rehydrated so it cooks quickly.

Although couscous is a staple in North African cuisine, it easily takes on the flavors of Italy, India, Mexico or almost any ethnic dish depending on the combination of herbs and spices.

My neighbor shared this recipe with me.

It came from her granddaughter, Lydia Foreman, of Atlanta. Chicken breasts marinate in garlic, olive oil, feta cheese, oregano, olives and lemon juice for about 4 hours and then they’re baked.

After the chicken is baked, the cooked couscous is folded into the chicken mixture and served.