Chicken Couscous Provencal
Herbed Chicken
Chicken / Poultry
  1. 1 medium eggplant, peeled
  2. 2 tablespoons Extra Virgin Olive Oil, divided
  3. 12 ounces, boneless, skinless chicken breast halves (about 4)
  4. 1/2 cup chopped green bell pepper
  5. 1/3 cup chopped onion
  6. 1/3 cup chopped celery
  7. 1 (14.5-ounce) can no-salt-added tomatoes, chopped and undrained
  8. 1 (5.7-ounce) package NEAR EAST® Herbed Chicken Couscous Mix
Preparation Instructions
  1. Trim stem and end from eggplant; cut lengthwise into four portions. Cut each portion into 1/4-inch thick slices. Set aside.
  2. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side, or until golden and no longer pink inside. Remove from skillet, and keep warm.
  3. Heat remaining 1 tablespoon olive oil in same skillet; add eggplant, green bell pepper, onion, and celery. Sauté 2 minutes, stirring frequently. Drain tomatoes, reserving liquid in a 2-cup measuring cup. Add water to liquid to equal 1-3/4 cups. In medium saucepan, add chopped tomatoes, tomato liquid, contents of Spice Sack, and reserved chicken; bring to a boil. Cover; simmer 5 minutes.
  4. Return mixture to a boil; stir in couscous. Cover; remove from heat, and let stand 5 minutes. Fluff couscous lightly with a fork before serving.
4 Servings