Coucous with chicken and roasted peppers
4 Servings
Ingredients
| Quantity | 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 |
| Hot sauce | ||
| 1 | pack | Coucous; 10 ounce |
Directions
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