Harvest Couscous with Chicken & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Couscous, 1 cup, dry, yields Cucumber (with peel), 1 cup slicesRed Ripe Tomatoes, 1 cup grape or sugar plum tomatoesYellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Olive Oil, 2 tbsp Chicken Breast, 2 (trimmed, no skin.)*Balsamic Vinegar, 2 tbsp Salt, 1 tspScallions, raw, 2 tbsp choppedGarlic, 8 cloves Goat Cheese, Soft, 1 ozFresh Basil, 5 leaves
Bring water to a boil in a medium saucepan. Add couscous mix. Drain and rinse with cool water. Set aside.
In a separate pan add olive oil and heat at medium. add minced garlic. When garlic is soft, add chicken breast (cut into bite-sized slices.) Cook until chicken is no longer pink; remove from heat and set aside.
While waiting for everything to cool, prepare vegetables. Dice cucumbers, wash tomatoes, slice bell pepper thinly, then dice. Combine with thoroughly cooled (MUST be cooled) couscous and chicken; add balsamic vinegar and toss. Top with goat cheese crumbles. Tastes best when refrigerated for 2-3 hours before eating.
Number of Servings: 1
Recipe submitted by SparkPeople user FOURMUSES.
In a separate pan add olive oil and heat at medium. add minced garlic. When garlic is soft, add chicken breast (cut into bite-sized slices.) Cook until chicken is no longer pink; remove from heat and set aside.
While waiting for everything to cool, prepare vegetables. Dice cucumbers, wash tomatoes, slice bell pepper thinly, then dice. Combine with thoroughly cooled (MUST be cooled) couscous and chicken; add balsamic vinegar and toss. Top with goat cheese crumbles. Tastes best when refrigerated for 2-3 hours before eating.
Number of Servings: 1
Recipe submitted by SparkPeople user FOURMUSES.
Nutritional Info Amount Per Serving
- Calories: 1,135.4
- Total Fat: 35.9 g
- Cholesterol: 54.2 mg
- Sodium: 2,537.7 mg
- Total Carbs: 157.3 g
- Dietary Fiber: 12.5 g
- Protein: 47.3 g
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