Vegetable Chicken Couscous |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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loaded with chicken, vegetables, and a variety of spices. Makes a great dinner. This could be refrigerated, and heated later. Allow it to sit at room temperature for 30 minutes, before heating. If you prefer it milder, use 1/8 teaspoon red pepper. Ingredients:
1 (5 2/3 ounce) package chicken and herb couscous mix |
3 tablespoons margarine |
3 tablespoons oil |
1 small yellow squash, diced |
1 small zucchini, diced |
1/2 red onion, diced |
1 red sweet bell pepper, diced |
1 (10 ounce) box frozen green peas, thawed |
1/4 teaspoon garlic powder |
1/4 teaspoon ground cumin |
1/2 teaspoon curry powder |
1/4 teaspoon red pepper |
1/2 teaspoon salt |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Cook couscous according to package directions, but add 3 tablespoons margarine instead of amount specified.
2. In a large skillet, heat oil, and saute squash, zucchini, onion, and bell pepper approximately 10 minutes. DO NOT BROWN.
3. Add peas, garlic powder, cumin, curry powder, red pepper, and salt , then toss.
4. Combine vegetables and couscous. If it is a little dry, add a couple tablespoons water.
5. Pour into buttered 2 1/2 quart baking dish, and sprinkle with mozzarella cheese.
6. Bake covered at 350°F for 25 minutes.
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