Wednesday, May 18, 2011

Chicken Couscous with Cherry Tomatoes


from the July 2009 Family Circle magazine

makes 4 servings
prep 15 min
cook 17 min
stand 5 min

1 tbsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups reduced sodium chicken broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp ground cinnamon
2 carrots, sliced and cut into 1/4 inch pieces
1/2 small onion, peeled and chopped
2 cups cherry tomatoes, halved
1 cup plain couscous

1. Heat oil in large skillet over med high heat. Add chicken and saute for 6-7 min, turning halfway through or until internal temp registers 160. Remove to a plate and keep warm. (I usually just leave it in)
2. Add the broth to the skillet and stir in salt, pepper, cumin, and cinnamon. Add carrots and onion. Simmer, covered for 10 min or until tender.
3. Remove from heat and stir in tomatoes, couscous, and chicken. Cover and let stand 5 min.
4. Fluff gently with a fork and serve.

per serving 361 calories, 7 g fat (1 g sat), 31 g protein, 43 g carb, 5 g fiber, 685 mg sodium, 65 mg cholesterol

Sometimes I double the veggies b/c they're so good for you. I can't wait to make this again with veggies from our garden.

1 comment:

  1. Emily - how come all of your food is so photogenic?! Do you have a trick to this? YUM!


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