The food adventure continued last night as I went from an Indian curry to a Middle Eastern couscous! I was delighted with this one. It was flavorful without being overwhelming, and had a great warm, squdgy texture. I’d call this a comfort food! I mean, I like overwhelmingly spicy foods, but sometimes you want something calmer, y’know? Plus this was really easy!
Chicken Couscous
1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 tbsp extra-virgin olive oil
1 small onion, diced
1/2 tsp cumin
1/4 tsp cinnamon
1 cup lower sodium chicken broth
1/2 cup whole-wheat couscous (I found this at the health food store)
1 (15 oz) can chickpeas, rinsed and drained
salt and freshly ground pepper
Season chicken with salt and pepper. Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink inside and lightly browned, about 6 minutes. Remove chicken from pan with a slotted spoon and drain on paper towels.
Reduce heat to medium and add onion, cumin, and cinnamon to the same pan; cook until onions are softened and lightly browned, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, chickpeas, and a good pinch of salt and pepper. Reduce heat to low, cover, and cook 1 minute. Return chicken to saucepan, combine with couscous, season to taste with salt and pepper, and serve.
Makes 4 (1 1/2 cup ) servings Per serving 320 calories, 6g fat, 33g protein, 32g carbs, 400mg sodium
a Phase 2 recipe from The South Beach Quick & Easy Cookbook
No comments:
Post a Comment