Chicken with Roasted Peppers and Couscous

 

1

can (14 1/2 ounces) ready-to-serve chicken broth

1

package (10 ounces) frozen whole kernel corn, thawed

1 1/2

cups cubed cooked chicken

1 1/4

cups uncooked couscous

1

jar (7 to 7 1/4 ounces) roasted red bell peppers, drained and coarsely chopped

• 1 Heat broth and corn to boiling in 3-quart saucepan; reduce heat to low. Stir in remaining ingredients.
• 2 Cover and simmer about 3 minutes, stirring occasionally, until couscous is tender and chicken is heated through.