Chicken and Israeli Couscous with Tomato and Lemon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 519.7
- Total Fat: 6.9 g
- Cholesterol: 136.9 mg
- Sodium: 669.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.3 g
- Protein: 63.1 g
View full nutritional breakdown of Chicken and Israeli Couscous with Tomato and Lemon calories by ingredient
Introduction
This flavorful high-protein, low-fat recipe is from the January 2009 issue Martha Stewart Living magazine. "Heart-healthy olive oil enhances the body's ability to absorb lycopene, a potent antioxidant that's abundant in tomatoes." This flavorful high-protein, low-fat recipe is from the January 2009 issue Martha Stewart Living magazine. "Heart-healthy olive oil enhances the body's ability to absorb lycopene, a potent antioxidant that's abundant in tomatoes."Number of Servings: 4
Ingredients
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1 tbsp extra-virgin olive oil
1 cup Israeli couscous
4 boneless skinless chicken breasts
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tbsp)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving
Directions
1. Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
4. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.
Number of Servings: 4
Recipe submitted by SparkPeople user FITGIRL83.
2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
4. Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.
Number of Servings: 4
Recipe submitted by SparkPeople user FITGIRL83.