Chicken with Roasted Peppers and Couscous

Name: Chicken with Roasted Peppers and Couscous
Prep time: 20 min
Total time: 30 min
Yield: 5
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

4 Ratings

4 Reviews

Kitchen Tested

Chicken with Roasted Peppers and Couscous

Prep 20 min
Total 30 min
Servings 5

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.

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.

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;