Bored with chicken and rice? Try our chicken and couscous recipe instead! Skillet-cooked chicken breasts are served with whole-wheat couscous and a medley of fresh vegetables in this tasty HEALTHY LIVING entrée.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup 25%-less-sodium chicken broth
2/3 cup whole wheat couscous, uncooked
2 tsp. canola oil
4 small boneless skinless chicken breasts (1 lb./450 g)
3/4 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese
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How do I make it ?
Bring broth to boil in small saucepan on medium-high heat. Add couscous. Remove from heat; cover. Let stand 5 min.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170ºF). Transfer to plate; cover to keep warm.
Heat dressing in same skillet. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.
Kraft Kitchen Tips!
Make it Vegetarian
Prepare as directed, substituting 2 rinsed cans (540 mL/19 fl oz each) chickpeas (garbanzo beans) for the cooked chicken. Add to dressing in skillet with the onions.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 75 mg
Sodium 580 mg
Carbohydrate 22 g
Fibre 4 g
Sugars 4 g
Protein 33 g
4 servings, 1/4 recipe (375 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.