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Chicken with Roasted Peppers and Couscous

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Chicken with Roasted Peppers and Couscous
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  • Prep 20 min
  • Total 30 min
  • Servings 5
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Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.
By Betty Crocker Kitchens
Updated May 19, 2021

Ingredients

  • 1 tablespoon butter
  • 1 cup diced onions
  • 1/2 teaspoon salt
  • 2 garlic cloves, finely chopped
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups chopped cooked chicken
  • 1 1/2 cups uncooked couscous
  • 1 jar (10 oz) roasted red bell peppers, drained and coarsely chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley leaves
  • 1 teaspoon chopped fresh thyme leaves

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of thyme, try using chopped fresh oregano or marjoram leaves in this chicken and couscous recipe.
  • tip 2
    Goat cheese is a nice substitute for feta in this roasted peppers couscous dish.
  • tip 3
    Prefer to roast your own red bell peppers? You’ll need about 1 cup of chopped peppers for this roasted peppers couscous recipe.
  • tip 4
    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.

Nutrition

480 Calories, 14g Total Fat, 31g Protein, 57g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: About 1 1/3 Cups
Calories
480
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
31%
Trans Fat
1g
Cholesterol
85mg
28%
Sodium
1430mg
60%
Potassium
360mg
10%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
16%
Sugars
6g
Protein
31g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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