couscous chicken supper

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Servs: 4  Prep: 10m  Cook: 30m  

"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."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 medium sweet red pepper, chopped 1 medium sweet red pepper, chopped
•   1 pound boneless, skinless chicken breast halves 1 pound boneless, skinless chicken breast halves
•   1 teaspoon dried rosemary, crushed 1 teaspoon dried rosemary, crushed
•   4 tablespoons olive oil, divided 4 tablespoons olive oil, divided
•   1 cup uncooked couscous 1 cup uncooked couscous
•   1/4 teaspoon pepper 1/4 teaspoon pepper
•   1 medium yellow summer squash, chopped 1 medium yellow summer squash, chopped
•   1 tablespoon dried minced onion 1 tablespoon dried minced onion
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1 1/3 cups chicken broth 1 1/3 cups chicken broth
•   2 garlic cloves, minced 2 garlic cloves, minced
•   1 medium green pepper, chopped 1 medium green pepper, chopped

Instructions

1. 1. Place the squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 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 and garlic in remaining oil until chicken juices run clear; remove and keep warm. 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.

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