Couscous With Broccoli, Chicken & Sundried Tomatoes
Chicken / Poultry
  1. 2 tablespoons olive oil
  2. 8 ounces boneless, skinless chicken breast halves (about 2), cut into 1/2-inch pieces
  3. 2 cups fresh or frozen broccoli flowerets, thawed
  4. 1 clove garlic, minced
  5. 1-1/4 cups water
  6. 1/3 cup chopped sundried tomatoes in olive oil, drained
  7. 2 tablespoons dry white wine or water
  8. 1/2 teaspoon red pepper flakes
  9. 1 package (5.9 ounces) NEAR EAST® Parmesan Couscous Mix
  10. 1/4 cup (2 ounces) feta cheese, crumbled
  11. 2 tablespoons toasted pine nuts
Preparation Instructions
  1. In large skillet, heat olive oil over medium heat. Add chicken, broccoli and garlic. Cook 5 minutes, stirring frequently, or until chicken is no longer pink inside.
  2. Stir in water, sundried tomatoes, wine, red pepper flakes and contents of Spice Sack; bring to a boil.
  3. Stir in couscous; cover and remove from heat. Let stand 5 minutes.
  4. Fluff couscous lightly with a fork. Stir in cheese and pine nuts; serve immediately.
4 Servings
10 Minutes
15 Minutes
Cooking Notes
TIP: To toast pine nuts, heat skillet over medium heat. Add nuts and shake pan frequently until nuts are lightly browned.
Nutrition Information
Calories: 450; Calories from Fat: 207; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 40mg; Sodium: 525mg; Total Carbs: 40g; Dietary Fiber: 6g; Protein: 24g; Vitamin A: 49%; Vitamin C: 113%; Calcium: 14%; Iron: 14%;