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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better. Ingredients:
2 cups water |
1 teaspoon chicken bouillon granules (optional) |
2 teaspoons butter |
1 (10 ounce) box couscous |
2 tablespoons olive oil |
1/2 red bell pepper, chopped |
1/2 yellow bell pepper, chopped |
1/2 orange bell pepper, chopped |
1/2 onion, chopped |
1/4 teaspoon garlic powder, or to taste |
1/2 pound boneless chicken tenders, cut into bite sized pieces |
2 (14.5 ounce) cans diced tomatoes |
1 (14.5 ounce) can black beans, drained |
1 splash dry white wine (optional) |
1/4 cup shredded cheddar cheese (optional) |
Directions:
1. Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.
2. Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.
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