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Couscous Chicken Supper

 Couscous Chicken Supper
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.
4 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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

2 of 2

Couscous Chicken Supper (continued)

Directions (continued)

  • 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.