Thursday, March 11, 2010

MEDITERRANEAN CHICKEN AND COUSCOUS

  • 1 cup reduced-sodium chicken broth
  • 1 1/4 cups uncooked couscous
  • 1 large sweet red pepper cut into 1 inch pieces (I cut strips)
  • 1/2 cup sliced green onions (approximately 2 large)
  • 1 /2 tsp garlic powder
  • 12 oz cooked chicken breast, cut into 1 inch pieces
  • ½ cup red wine vinegar
  • 1 1/2 tsp dried basil or oregano
Bring broth to a boil in a small saucepan. Add the couscous. Cover and remove from the heat. Let stand 5 minutes.

While couscous cooks, combine red pepper and green onions in a bow. Cover loosely with plastic wrap and microwave on High for 4 minutes until vegetables are crisp-tender. Drain and sprinkle with garlic powder.

Fluff couscous with a fork. Add couscous, chicken, vinegar and basil to the cooked vegetables. Toss well. Cover with the plastic wrap and microwave on High for 1 - 2 minutes or until heated. Toss again and serve immediately.

5 servings, 5 POINTS each

The vinegar sounds strange, but it gives a nice Middle Eastern tang to the dish. Otherwise it would be pretty bland.

If you aren't familiar with couscous, it's a tiny pasta from the Middle East that cooks up very quickly like instant rice. Be sure to add enough liquid to cause it to swell up to its full size.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.