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Prep Time: 20 min
Cook Time: 0 min

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Ingredients

For 6 Servings

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1/2 cup chopped onion
1 tbsp plus 1 tsp olive oil, divided
3 tbsp minced garlic
2-1/2 cups chicken broth, divided
1/4 cup pitted greek olives, chopped
3 tbsp chopped sun-dried tomatoes ( not packed in oil)
1 tbsp quick-cooking tapioca
2 tsp grated lemon peel
1 tsp dried oregano
6 boneless skinless chicken breast halves (6 oz each)
1-3/4 cups uncooked couscous
1/2 cup crumbled feta cheese

Directions

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1 In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
2 Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.
3 In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese. Yield: 6 servings.

Directions

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1. In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.

2. Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.

3. In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese. Yield: 6 servings.

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