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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Recipe Summary

total:
40 mins
Servings:
4
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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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Instructions Checklist
  • 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.

*

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

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