Couscous With Chicken, Tomatoes, and Thyme |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Couscous cooks almost instantly, so it makes a great base for any saucy dish. Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breasts |
salt, to taste |
pepper, to taste |
1 3/4 cups reduced-sodium fat-free chicken broth |
1 cup instant couscous |
1/2 cup heavy cream |
1 (15 ounce) can crushed tomatoes |
1 tablespoon chopped fresh thyme |
1/2 cup parmesan cheese (optional) |
Directions:
1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook for 4 to 5 minutes, or until well browned. Flip the chicken and brown it on the other side, another 4 to 5 minutes, or until the chicken is completely cooked. Transfer the chicken to a plate and tent with foil to keep warm. Meanwhile, bring 1 1/4 cups of the broth to a boil in a medium saucepan. When the water boils, add the couscous, about 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Stir quickly, cover, and remove from the heat. Let the couscous sit for about 5 minutes. After you move the chicken to a plate, add the remaining 1/2 cup broth and the cream to the skillet. Bring the mixture to a boil, using a wooden spoon to scrape any browned bots off the bottom of the pan. Add the tomatoes and thyme, and simmer for 2 minutes. Season to taste with salt and pepper. Fluff the couscous with a fork and transfer it to a serving platter. Place the chicken breasts on top of the couscous, and pour the sauce over the chicken. Sprinkle with Parmesan cheese over the top, if using. Serve immediately.
2. Makes 4 servings.
3. VARIATIONS:.
4. Try adding 1/4 cup of chopped fresh herbs, such as basil or parsley, to the couscous.
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