Chicken Couscous (Phases 2 and 3)
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Chicken Couscous (Phases 2 and 3)
| Sun, 04-27-2008 - 7:24am |
Chicken Couscous (Phases 2 and 3)
2 (1 1/2-cup) Servings
Description
Put a few pantry staples together and you'll have this deliciously spiced, authentic-style couscous on the table lickety-split.
Prep time: 15 minutes
Start to finish: 10 minutes
Ingredients
1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1/2 tablespoon extra-virgin olive oil
1/2 small onion, diced
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 cup lower-sodium chicken broth
1/4 cup whole-wheat couscous
1/2 (15-ounce) can chickpeas, rinsed and drained
Salt and freshly ground black pepper
Instructions
Season chicken with salt and pepper. Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink inside and lightly browned, about 6 minutes. Remove chicken from pan with a slotted spoon and drain on paper towels. Reduce heat to medium and add onion, cumin, and cinnamon to the same pan; cook until onions are softened and lightly browned, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, chickpeas, and a good pinch of salt and pepper. Reduce heat to low, cover, and cook 1 minute. Return chicken to saucepan, combine with couscous, season to taste with salt and pepper, and serve.
Recipe from The South Beach Diet® Quick & Easy Cookbook.
2 (1 1/2-cup) Servings
Description
Put a few pantry staples together and you'll have this deliciously spiced, authentic-style couscous on the table lickety-split.
Prep time: 15 minutes
Start to finish: 10 minutes
Ingredients
1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1/2 tablespoon extra-virgin olive oil
1/2 small onion, diced
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 cup lower-sodium chicken broth
1/4 cup whole-wheat couscous
1/2 (15-ounce) can chickpeas, rinsed and drained
Salt and freshly ground black pepper
Instructions
Season chicken with salt and pepper. Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink inside and lightly browned, about 6 minutes. Remove chicken from pan with a slotted spoon and drain on paper towels. Reduce heat to medium and add onion, cumin, and cinnamon to the same pan; cook until onions are softened and lightly browned, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, chickpeas, and a good pinch of salt and pepper. Reduce heat to low, cover, and cook 1 minute. Return chicken to saucepan, combine with couscous, season to taste with salt and pepper, and serve.
Recipe from The South Beach Diet® Quick & Easy Cookbook.
Nutritional Information:
320 calories
6 total fat (1 g sat)
32 g carbohydrate
33 g protein
6 g fiber
400 mg sodium


