Monday, October 22, 2012

Confetti Couscous

This has to be one of my most favorite recipes. I wasn't introduced to couscous until college, when I had a roommate that was crazy about it. She convinced me to try it and since then I've been hooked. This recipe came about after I sampled a side dish made with couscous in one of my cooking classes.  I changed it up to add vegetables I liked, and I added in chicken as a protein to make it a complete meal.  I hope you enjoy it as much as our family does!

1 green pepper, diced
1 red pepper, diced
1 cup chopped onion
1 cup diced carrots
2 cloves garlic, minced
1 box couscous (I used Near East Original Plain Couscous)
2 tsp olive oil, divided
1 cube chicken bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/8 tsp ground red pepper
salt and pepper to taste
2-3 chicken breasts cut in 1-inch cubes

Heat a large skillet over medium heat.  Add cubed chicken and cook until chicken is well done, about 7-10 minutes.  While chicken is cooking, follow package directions to cook couscous, adding in 1tsp olive oil (package calls for 1 Tbsp, but I prefer 1 tsp) and chicken bouillon cube. When chicken is done, add 1 tsp olive oil to pan and the green pepper, red pepper, onion, carrot, and garlic.  Cook 3-4 minutes until vegetables start to soften. Fold in couscous until well blended.  Add in garlic powder, onion powder, ground red pepper and salt and pepper to taste.  Serves 6. Weight Watchers PPV 9.

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