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Steps
1
In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
2
Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
3
Stir in feta, parsley and thyme.
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Instead of thyme, try using chopped fresh oregano or marjoram leaves in this chicken and couscous recipe.
Goat cheese is a nice substitute for feta in this roasted peppers couscous dish.
Prefer to roast your own red bell peppers? You’ll need about 1 cup of chopped peppers for this roasted peppers couscous recipe.
Cover and refrigerate leftovers; use within 3 days. This couscous dish makes a great cold lunch as well. If serving the couscous cold, consider spooning over mixed greens and drizzling with a little fresh lemon juice.
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