Couscous Chicken Supper Recipe

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Couscous Chicken Supper Recipe
Couscous Chicken Supper Recipe photo by Taste of Home
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Couscous Chicken Supper Recipe

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4 1 1
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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

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 15x10x1-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 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.
Originally published as Couscous Chicken Supper in Quick Cooking May/June 2004, p41

Nutritional Facts

1/4 each: 443 calories, 17g fat (3g saturated fat), 63mg cholesterol, 667mg sodium, 43g carbohydrate (5g sugars, 4g fiber), 31g protein.

  • 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
  1. Place squash and peppers in an ungreased 15x10x1-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.
  2. Meanwhile, in a large skillet, cook chicken in remaining oil until a thermometer reads 170°. Add garlic, cook 1 minute longer. Remove and keep warm.
  3. 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.
Originally published as Couscous Chicken Supper in Quick Cooking May/June 2004, p41

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wrightgang User ID: 4063659 58018
Reviewed Apr. 6, 2009

"healthy meal my children enjoyed."

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