This is one of the favorite recipes I acquired when I lived back east-- it is fabulous the first time around, yet makes great leftovers too. I plan to make it this weekend, so I'll add a picture later.
Ingredients:
1 Tbsp olive oil
2 cloves garlic (chopped)
1 can (14.5 oz) stewed tomatos, drained and 1/2 cup liquid reserved
1 lb skinless chicken breast, cut into 1/2" strips
1 medium onion, thinly sliced
1.5 tsp chopped fresh or 1/2 tsp dried oregano
1/8 tsp pepper
1.5 cup chicken broth
1 medium zucchini, sliced
1/2 package (10 oz package) of couscous (3/4 cup)
Instructions:
1. Heat oil in 10" skillet over medium heat. Cook garlic in oil for 1 minute, stirring frequently.
2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 min, stirring occasionally, until the chicken is no longer pink.
3. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes; remove from heat. Cover and let stand about 5 min. or until couscous is tender and liquid is absorbed.
Depending how you like your zucchini cooked, you can add it with the chicken and onions to make it more tender. Also, I'm not the biggest tomatoe fan, so I usually buy petite diced tomatoes. Enjoy!
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4 comments:
I have been needing a good couscous recipe - and I will also be buying the petite tomatoes as telfer gets grossed out by big chunks of tomatoes. Will let you know how it goes...
this looks really good!
Yum...Marbes...thanks for categorizing...I will do that from now on.
REVIEW! I made it last night. It was delicious! I sort of cheated because I had pre-cooked chicken to use up, and I also bought the roasted garlic and olive oil couscous, but we really liked it...and can't wait for the leftovers. I like my veggies a bit softer (and seeped in olive oil), so I sauteed them a bit longer. Oh, and use a BIG skillet, mine was overflowing.
Great recipe, Marbs! I will be making this again...
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