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Vegetable Chicken Couscous

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“loaded with chicken, vegetables, and a variety of spices. Makes a great dinner. This could be refrigerated, and heated later. Allow it to sit at room temperature for 30 minutes, before heating. If you prefer it milder, use 1/8 teaspoon red pepper.”
READY IN:
1hr
SERVES:
6-8
YIELD:
6 plates
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook couscous according to package directions, but add 3 tablespoons margarine instead of amount specified.
  2. In a large skillet, heat oil, and saute squash, zucchini, onion, and bell pepper approximately 10 minutes. DO NOT BROWN.
  3. Add peas, garlic powder, cumin, curry powder, red pepper, and salt , then toss.
  4. Combine vegetables and couscous. If it is a little dry, add a couple tablespoons water.
  5. Pour into buttered 2 1/2 quart baking dish, and sprinkle with mozzarella cheese.
  6. Bake covered at 350°F for 25 minutes.

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