Chicken Vegetable Couscous

 

1

package (10 ounces) couscous

1

tablespoon olive or vegetable oil

1

pound boneless, skinless chicken breast halves, cut into 1-inch pieces

2

large tomatoes, chopped (2 cups)

1

small red bell pepper, chopped (1/2 cup)

8

medium green onions, chopped (1/2 cup)

1

clove garlic, finely chopped

1

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1

teaspoon paprika

1

can (15 ounces) Progresso® garbanzo beans, rinsed and drained

1/4

cup shredded Parmesan cheese

• 1 Cook couscous as directed on package.
• 2 Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
• 3 Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
• 4 Serve chicken mixture over couscous. Sprinkle with cheese.