Couscous with Chicken and Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 395.7
- Total Fat: 12.7 g
- Cholesterol: 12.6 mg
- Sodium: 294.5 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 4.6 g
- Protein: 30.6 g
View full nutritional breakdown of Couscous with Chicken and Vegetables calories by ingredient
Introduction
An easy veggie loaded main with plenty of protein and whole grains.Can be made Vegan by simply omitting chicken and feta. An easy veggie loaded main with plenty of protein and whole grains.
Can be made Vegan by simply omitting chicken and feta.
Number of Servings: 4
Ingredients
-
227 gram(s) Fresh White Onion Raw (by MEGSRUCKARD)
2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
1 tbsp Rosemary
3 serving Chicken - Boneless & Skinless Breast (4 ounces)
.25 cup Sun Dried Tomatoes
0.5 cup Bell peppers (Green, Red, Yellow, Orange)
1 cup Zuccini Squash
8 oz Spinach - Dole Baby Spinach
1.3 cup (8 fl oz) Water, tap
11 tbsp Lemon juice
2 oz Feta Cheese
2 cup Rice Select, Couscous Tri-Color, cooked (by GABAY29)
2 tbsp Extra Virgin Olive Oil
Directions
1) Heat oil in high rimmed sauce pan
2) Add rustic chopped white onions. Stir until translucent
3) Add finely chopped garlic and rosemary. Stir for 1 minute
4) Add chicken that has been chopped into 1/4 to 1/2 inch chunks. Cook until no longer pink and juices run clear. Stirring continually as not to burn garlic.
5) Add chopped tomatoes, Zucchini that has been quartered and sliced, chopped pepper, and spinach. Cook until spinach is well wilted. Tossing bring bottom leave to top so it all cooks.
6) Transfer cooked veggies to large bowl.
7) Add water and lemon juice to pan. Bring to a boil.
8) Add couscous, stir. Remove from heat. Let stand 5 min. Fluff with a fork
9) Transfer couscous to the bowl. Add feta. Toss
10) Eat to live so live well, ENJOY!
Serving Size: 1/4 of the batch.
Number of Servings: 4
Recipe submitted by SparkPeople user REGGIE3000.
2) Add rustic chopped white onions. Stir until translucent
3) Add finely chopped garlic and rosemary. Stir for 1 minute
4) Add chicken that has been chopped into 1/4 to 1/2 inch chunks. Cook until no longer pink and juices run clear. Stirring continually as not to burn garlic.
5) Add chopped tomatoes, Zucchini that has been quartered and sliced, chopped pepper, and spinach. Cook until spinach is well wilted. Tossing bring bottom leave to top so it all cooks.
6) Transfer cooked veggies to large bowl.
7) Add water and lemon juice to pan. Bring to a boil.
8) Add couscous, stir. Remove from heat. Let stand 5 min. Fluff with a fork
9) Transfer couscous to the bowl. Add feta. Toss
10) Eat to live so live well, ENJOY!
Serving Size: 1/4 of the batch.
Number of Servings: 4
Recipe submitted by SparkPeople user REGGIE3000.