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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.7
  • Total Fat: 4.6 g
  • Cholesterol: 11.4 mg
  • Sodium: 299.6 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Couscous and Chicken Feta Stuffing ONLY calories by ingredient
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Couscous and Chicken Feta Stuffing ONLY

Submitted by: JUNEBUGT

Introduction

This is the stuffing mixture only. It can be used with pasta shells, Canneloni, peppers or anything that you want to stuff. Recipe taken from sparkpeople user with revisions - no salt, no squash and no fennel. This is the stuffing mixture only. It can be used with pasta shells, Canneloni, peppers or anything that you want to stuff. Recipe taken from sparkpeople user with revisions - no salt, no squash and no fennel.
Number of Servings: 8

Ingredients

    1.25 Cups Fat free Chicken broth
    2/3 Cup or 100 gr. dry couscous
    1 Chicken breast cut into small pieces
    2 Tsp Olive oil
    1/2 Cup chopped onion
    1 Med zucchini, quartered lenght wise then slice thinly across
    1/2 Tsp dried Oregano
    1 Cup cherry tomatoes, cut in half
    15 oz canned chickpeas, drained and rinsed.
    2 oz or 60 gr. (about 1/2 Cup) Fat free Feta cheese
    1/4 Cup tomato paste

Directions

Bring the broth to a boil in a saucepan
Add couscouse, cover the pan and remove from the heat - let sit and stir once.

Heat oil in non stick skillet.
Brown chicken until cooked.
Add onion, zucchini, and oregano.
Cook stirring frequently for 5 minutes or until vegetables are softened.
Remove from heat and stir in tomatoes, chickpeas and tomato past.
Using a fork scrape the couscous into the skillet and toss with the vegetables and chicken.
Stir in crumbled feta.
Fill or stuff cooked peppers or prepared pasta. Put in baking dish
Add additional pasta sauce of your choice over prepared dish.(not added in nutrional information)
Bake for 15 - 20 minutes
Serve immediately and enjoy

Serving Size: Will stuff aprox. 6 med peppers or 24 pasta shells

Number of Servings: 8

Recipe submitted by SparkPeople user JUNETHIBEAULT.






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