Chicken Vegetable Couscous

Chicken Vegetable Couscous

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet – a tasty dinner that can be made ready in 20 minutes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve with a crisp romaine salad tossed with ripe olives and Italian dressing.
Special Touch
Shave fresh Parmesan cheese over the couscous, instead of sprinkling with grated cheese, and garnish with fresh, whole oregano leaves.
Did You Know?
Couscous is a granular form of pasta, but it is often used like a grain such as rice. Couscous cooks in 5 minutes—perfect for meals when you are pressed for time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 375
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 45mg;
  • Sodium 230mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 6g,
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.