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Green couscous :: so nice they named it twice! - Champagne at Shannon's

Green couscous :: so nice they named it twice!

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{ Green Couscous // Champagne at Shannon's }

So now that I am out of my weird, annoying rut, I’ve been cooking it up in the kitchen – & boy oh boy it feels good.

For starters, I’ve mentioned that I find the act of cooking extremely therapeutic. I never, ever, ever see it as a chore. In fact, when I wasn’t cooking & depended on carryout for months, a big reason why I felt terrible was because I was turning my back on an activity that I hold very close to my heart.

After a long day at work, or when things get stressful, I truly look forward to going home and cooking.

It’s obvious that I have hardcore anxiety, and cooking is something that really helps me temporarily tame it.

Second, both my boyfriend and I have felt so much better every single morning. When I cook, I have full control on what goes into the dish. We also keep things pretty simple for him… but heavy on the flavour for me.

{ Green Couscous + All-Clad // Champagne at Shannon's }

Last night, I made chicken and Israeli couscous. Simple. And it took less than 20 minutes! Love that.

…Well, I am not a simple girl. I am in fact a flavour whore… Seriously. I will load it all up but it’s great because no one steals bites from my plate since it’s either too spicy, or there is too much garlic. Just how I like it.

Now, for my boyfriend, I kept it uber plain – we are polar opposites when it comes to flavour. Light seasoning and a little lemon on the chicken {I used a Greek Spice mix made from Marina Meats aka MY FAVE BUTCHER IN THE WORLD}.

The couscous: I cooked in half chicken broth and half water mixture. Equal parts liquid to couscous {a lil extra liquid won’t hurt a fly though – feel free to add more as it absorbs in the grains}. Easy. If you want to make it vegetarian, use vegetable stock or just water. Easyeasy.

Inspired by the Greek flavours of the chicken, I decided for my couscous, I was going to make it green & sex it up with my new ride or die cooking tip – GREMOLATA


{ Green Couscous // Champagne at Shannon's }

While the couscous was cooking, I minced up some spinach, kale, parsley, & a shallot.  NOTE: I would of used garlic but the head of garlic I bought was ROTTEN! #FAIL

I used a lottttt a lot a lot of spinach, kale, & parsley. The greener, the better for me.

Then, I mixed the above with olive oil, lemon juice, red chili flakes, and feta cheese. {to make it Vegan, nix the feta & chicken stock}

Seriously, it’s silly how easy this all was.

{ Green Couscous // Champagne at Shannon's }

And…. that’s the thing! In less than 20 minutes, and honestly $5 bucks, I had such a rad side dish. Now, if I was going to go venture out into the Marina and find carryout, it would have taken me about forty minutes (half of the time wandering around aimlessly deciding wtf I want), quadruple the price, and with no control in what goes into my dish.

TIP: buy bulk, seriously, it will keep the stacks in your wallet fat, yo

…..not to mention that I am one of those who will go grab a salad and then “balance” it out with a side of curly garlic fries. By cooking, it keeps me majorly on track. AND, when I splurge on said garlic fries (I’m literally drooling as I type this thinking about them), it makes it that much more fun instead of having it everyday because I’m stressed or anxious.

The best part, every morning, I wake up just feeling so much better. I no longer feel sick or lethargic and again, not to sound like a psychopath {it’s hard because I am one}, but I strongly believe I made myself so sick by not feeding my body what it needed – including the act of cooking.

SO, a bunch of rambling but literally, this green couscous is the easiest recipe ever and so bomb.

TIP: This is delicious warm and cold, but even better the next day after all the flavours meld together.


Mediterranean Inspired Green Cous^2

{ Green Couscous // Champagne at Shannon's }

Ingredients :

– Couscous {Israeli or regular}
– Chicken Stock
– Water
– Parsley, minced
– Spinach, minced
– Kale, minced
– Shallot or Garlic, minced
– Feta Cheese
– Olive Oil
– Lemon Juice
– Chili Flakes

Optional :

– Vegetable Broth

:: In ratio :: 
1 quinoa : 1 liquid : gremolata to liking – I went cray cray – never hurts to do more greens!

Recipe :

  1. In a medium pot, boil chicken stock and water. When boiling, add couscous. Bring to a cover and simmer until liquid evaporates, ~8-10 minutes.
    ›› Optional: Vegetable Broth to make it Vegetarian or Vegan
  2. Meanwhile, as the couscous cooks… mince up parsley, kale, spinach, and shallot until fine. Or do it my way and throw it in a food processor. Easy.
    ›› Optional:  Omit feta to make it Vegan
  3. In a small bowl, add the parsley / kale / spinach / shallot mixture, olive oil, lemon zest & juice, chili flakes, feta &mix with a fork until fully combined. Set aside.
    ›› Optional: Can make ahead and store in an airtight container for one day.
  4. Let couscous cook slightly. Then, stir in gremolata.
  5. Done, son

Enjoy! If you make this, I would LOVE to see! Post it on Instagram, tag or mention me @shannonsilver and use the hashtag #champagneatshannons

Seriously, zero excuses to not make this green couscous – so easy… &easier to make in bulk so you have your work lunches al deskco (get it, rather than al fresco #imhereallweek) ready to go!

On another note, I’m off on an impromptu much needed weekend getaway – you can follow along on snap {un: shnnnlynn} or Insta if you desire 😉

x Shannon

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