A tomato-inspired vegetable mixture is spooned over chicken and couscous in this main-dish recipe. To add even more interest, substitute a flavored couscous mix.

Source: Midwest Living
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Ingredients

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Directions

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  • Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170 degrees F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.

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  • Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.

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  • To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.

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For 2 cups cooked couscous, in a 1-quart saucepan bring 1 cup water and a dash of salt to boiling. Stir in 2/3 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts

401 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 99 mg cholesterol; 827 mg sodium. 525 mg potassium; 36 g carbohydrates; 4 g fiber; 9 g sugar; 41 g protein; 729 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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