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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
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.
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