“Castello Moments” and Castello Chicken Couscous

Like my recipe on June 14, 2013, this is a sponsored post. Castello Alps Selection Cheese was sent to me to enjoy, create recipes, and use for tastings.

Castello Cheeses Photo: Maralyn D. Hill

We had a roasted chicken dinner with leftover chicken. So, I put it to good use with some of the delicious Castello cheese we have in our refrigerator. Since I was looking for something simple, this took about 10-15 minutes total to prepare.

Since I frequently feature complicated recipes and enjoy simple to Michelin start, often readers think most of my meals are complicated. Not true. I get carried away sometimes with challenging meals, but most of the time, I enjoy simple pleasures. I hope you like this one.

Castello Moments Chicken Cous Cous Photo: Maralyn D. Hill

Castello Moments Chicken Couscous

Ingredients:

2 cups cooked chicken, chopped

1.5 cups chicken broth

2 tablespoons avocado oil

1 tablespoon pesto

1 cup frozen peas

1 box couscous toasted pine nut mix with seasoning

1/2 cup Classic Castello cheese, shredded (chosen for slightly smoky aroma with a hint of herbs)

1 cup Weissbier Castello cheese, shredded (chosen for buttery soft texture with nutty sweetness)

Method:

Cube cooked chicken.

Bring 1.5 cups of chicken broth to a boil.

Add avocado oil, pesto, and frozen peas, and chicken cubed and seasoning from couscous mix.

Bring to a boil.

Add couscous and both cheeses and stir.

Cover and let set for five minutes.

Stir and serve.

Served with a Frontenac Gris 2011 chilled from Pairie Berry Winery. This wine has a fruity flavor.

Win a Private Cheese Tasting in your own home – enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.

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