Coucous with chicken and roasted peppers

Yield: 4 Servings

Measure Ingredient
1 pounds Boned and skinned chicken breast halves
1 tablespoon Olive oil
1½ teaspoon Ground cumin
½ teaspoon Turmeric
14½ ounce Chicken broth
2 tablespoons Dried onions; minced
½ cup Roasted red peppers
\N \N Hot sauce
1 pack Coucous; 10 ounce

1. Trim all visible fat from chicken and cut meat in 1 inch cubes.

2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper.

3. Saute over medium heat for 3 minutes.

4. Add 1½ cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout.

5. Add red pepper and hot sauce to taste. Cover and keep warm.

6. Bring remaining broth and ¾ cup water to boil in small saucepan.

7. Stir in couscous and remove from heat, let stand 5 minutes.

8. Serve couscous in bowls and top with chicken and its sauce.

Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@...> on Jan 20, 1998

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