- 1 cup couscous
- 2 cups chicken broth
- 1/2 cup dry white wine
- 2 teaspoons olive oil
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons ground cumin
- 1 clove garlic, minced
- 1 pound skinless, boneless chicken breast meat - cubed
- 1 green bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 4 green onions, chopped
- 1/4 cup pitted black olives
- Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
- In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
- Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
03/14/2017
recipepes.com
Chicken Salad with Couscous, recipe
PT15M
PT1H
5
455 calories
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