Mediterranean Chicken Couscous |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From January 2006 Southern Living. We had this for dinner last night. At first taste, I thought it was just okay; by the time I got it to the table, though, it tasted really good. I had the leftovers cold for lunch today, and it was just as good as last night. I used about 2 oz of feta, and I used a deli-roasted chicken. Ingredients:
1 1/4 cups fat-free low-sodium chicken broth |
1 (5 5/8 ounce) package toasted pine nut couscous |
3 cups chopped cooked chicken |
1/4 cup chopped fresh basil |
1 (4 ounce) package crumbled feta cheese |
1 pint grape tomatoes, halved |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon grated lemon rind |
1/4 teaspoon pepper |
Directions:
1. Heat broth and seasoning packet from couscous in the microwave on high for 3-5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
2. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold.
3. Note: Substitute 4 tsp dried basil if you can't get fresh.
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