Chicken and Couscous
photo by Chef PotPie
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄3 cup olive oil
- 2 garlic cloves, minced
- 4 -5 boneless skinless chicken breast halves (1-1.25 lbs.)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 (14 1/2 ounce) can chicken broth
- 1⁄2 cup water
- 3 tablespoons chopped fresh parsley
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (10 ounce) package couscous
directions
- In a large skillet, heat the oil over medium-high heat and cook the garlic for 1 minute. Add the chicken, red pepper, and onion. Saute for 8-10 minutes or until the chicken is lightly browned on both sides, stirring occasionally.
- Add the chicken broth, water, parsley, cumin, salt, and pepper. Bring to a boil and stir in the couscous. Cover and remove from the heat. Let stand for 5-10 minutes, or until the water is absorbed. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We enjoyed this but it needed a little something more for our taste buds. The hubby bought chicken breast tenderloins that we cut into bite size pieces, used all chicken broth, and a red onion. A nice change from chicken and rice in a creamy sauce. Made and reviewed for Susie's World Tour 2019 - Morocco.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!