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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 10-ounce box couscous |
1/2 tablespoon olive oil |
1 large clove garlic, thinly sliced |
1 1/2 tablespoons light brown sugar |
pinch ground nutmeg |
1 1/2 tablespoons red wine vinegar |
1/2 cup orange juice |
1 15-ounce can diced peaches or peach slices, drained |
1 rotisserie chicken, cut into pieces |
1/4 cup fresh flat-leaf parsley leaves (optional) |
Directions:
1. Cook the couscous according to the package directions. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 1/2 minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes. Divide the couscous and chicken among individual bowls, top with the peach sauce, and sprinkle with the parsley (if using).
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