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Chicken Vegetable Couscous

chicken vegetable couscous Entree Middle Eastern
Chicken Vegetable Couscous
  • Prep 10 min
  • Total 20 min
  • Servings 6

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.

Updated December 27, 2010

Ingredients

  • 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

Steps

  • 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.

  • Serve with a crisp romaine salad tossed with ripe olives and Italian dressing.
  • Shave fresh Parmesan cheese over the couscous, instead of sprinkling with grated cheese, and garnish with fresh, whole oregano leaves.
  • 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 Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
2g
Cholesterol
45mg
Sodium
230mg
Total Carbohydrate
55g
Dietary Fiber
6g
Protein
29g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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