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Couscous Chicken Supper

By: Taste of Home Test Kitchen

"Our home economists set out to prepare a delicious meal-in-one featuring couscous...and they succeeded with this recipe. Served alongside tender strips of chicken, the pasta is topped with a medley of diced broiled vegetables."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 medium yellow summer squash, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves
2 garlic cloves, minced
1 1/3 cups chicken broth
1 tablespoon dried minced onion
1 cup uncooked couscous

Directions

Place the squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
Meanwhile, in a large skillet, cook chicken and garlic in remaining oil until chicken juices run clear; remove and keep warm. Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables.