Chicken Couscous

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Category : Pastas/Risottos

Recipe : Chicken Couscous

Makes 4 servings

1 tablespoon + 1 teaspoon olive oil
2 garlic cloves, minced
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces couscous
1 tablespoon minced fresh mint leaves
1 teaspoon grated orange zest
Four 4-ounce skinless boneless chicken breasts
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips

Preheat oven to 375o F. Spray nonstick baking sheet with nonstick cooking
spray.
In large nonstick skillet, heat oil; add garlic. Cook over medium-high heat,
stirring constantly, 1 minute, until fragrant. Add chopped red and yellow bell
peppers; cook, stirring frequently, 5 minutes, until peppers are softened.
Add cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 cup water to
vegetable mixture; stir to combine. Bring liquid to a boil; stir in couscous, mint
and zest. Remove from heat; let stand, covered, 5 minutes, until couscous is
tender and all liquid is absorbed. Fluff couscous mixture with fork. Set aside;
keep warm.
Place chicken breasts, skinned-side down, between 2 sheets of wax paper; with
meat mallet or bottom of heavy saucepan, pound chicken to 1/4" thickness.
Remove and discard top sheet of wax paper.
Spoon 2 tablespoons couscous mixture along center of each chicken breast; keep
remaining couscous mixture warm. Beginning at one short end, roll chicken
breasts jelly-roll fashion to enclose filling; remove and discard bottom sheet of
wax paper.
Place chicken, seam-side down, onto prepared baking sheet; sprinkle evenly with
remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 15 minutes, until
chicken is cooked through. Remove from oven; let stand 5 minutes. Carefully cut
chicken breasts crosswise into thin slices.
Spoon remaining warm couscous mixture onto round serving platter; arrange
chicken slices in a circular pattern on couscous mixture. Surround with red and
yellow bell pepper strips.

SERVING (1 STUFFED CHICKEN BREAST, 1/3 CUP ADDITIONAL COUSCOUS
MIXTURE, ONE-FOURTH OF THE BELL PEPPER STRIPS) PROVIDES: 1 Fat, 1
1/2 Vegetables, 3 Proteins, 1 Bread.

PER SERVING: 313 Calories, 8 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 342
mg Sodium, 27 g Total Carbohydrate, 2 g Dietary Fiber, 31 g Protein, 36 mg Calcium .