Couscous Chicken Supper Recipe

Couscous Chicken Supper Recipe photo by Taste of Home

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Our home economists set out to prepare a delicious meal-in-one featuring couscous...and they succeeded with this recipe. Served alongside tender strips of chicken, the pasta is topped with a medley of diced broiled vegetables.

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Couscous Chicken Supper Recipe

Prep: 10 min. Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 medium yellow summer squash, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
1 pound boneless skinless chicken breast halves
2 garlic cloves, minced
1-1/3 cups chicken broth
1 tablespoon dried minced onion
1 cup uncooked couscous

Directions

Place squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with the rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
Meanwhile, in a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°. Add garlic, cook 1 minute longer. Remove and keep warm.
Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables. Yield: 4 servings.

Nutritional Facts 1 serving (1/4 each) equals 443 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 667 mg sodium, 43 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Couscous Chicken Supper in Quick Cooking May/June 2004, p41