Saturday, August 3, 2019

Skillet Couscous Chicken with Vegetables

If you love couscous you’re going to love this recipe. This Couscous Chicken with Vegetables is a recipe I’ve had for years because it’s quick and easy to make any day of the week. Serves 4 Total Time: 40 minutes 


1 lb boneless skinless chicken breasts, cut into 1” strips 
Salt and pepper, to taste 
1 tablespoon olive oil 
1 cup diced carrots 
3/4 lb butternut squash, diced 
1/2 cup diced onion 
1 teaspoon minced garlic 
1/2 teaspoon each ground ginger, cumin, coriander and paprika 
1/4 teaspoon ground red pepper 
Pinch cinnamon 
1 10 3/4oz can reduced sodium chicken broth, divided 
1 14oz can plum tomatoes, drained 
1 19oz can chick peas, drained and rinsed
1/2 lb (2 small) zucchini, sliced 1/2” thick 
1 cup couscous 
1 tablespoon chopped parsley 


Season chicken with salt and pepper. Heat oil in skillet and brown chicken over medium heat; transfer to a plate and cover to keep warm.

Add carrots, squash and onions to the skillet cook until softened, about 5 minutes. Add garlic and spices, cook another minute. And broth, 1/2 cup water add the tomatoes and chicken peas, simmer 10 minutes. Add zucchini and cook 3-5 minutes. 

In a saucepan bring 1 3/4 cups water to boil add couscous remove from heat, cover and let stand for 5 minutes. Add couscous and chicken to skillet and combine with vegetable mixture, stir until warmed. Sprinkle with parsley. Yum Yum! 

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