Mediterranean Couscous with Veggies http://cheffly.com/recipe.php?id=313
Fun and delicious meal! Taken from Savory (Giant Food) Magazine
- 1 (10 oz) box couscous
- 1 (.75 oz) package fresh basil
- 6 tbsp olive oil
- 1 tbsp lemon juice
- 1 zucchini
- 4 medium tomatoes
- 2 cloves garlic
- 2 skinless boneless chicken breasts
Ingredients
Directions
Prepare couscous according to package directions. Finely slice the basil. Whisk together 3 tbsp oil, the lemon juice, half the basil and season with salt (in moderation) and pepper. Set dressing aside while you prepare the rest of the meal.
Cut the zucchini into thin slices and the tomato into wedges. Heat 2 tbsp oil in a large saucepan and cook the zucchini 3 min. Using a garlic press, crush the garlic into the pan and cook 1 min. Add the tomatoes and cook 5 min.
When couscous is ready, add to the pan along with the remaining basil. Cook for 1 min. Season with salt and pepper. Cut the chicken into bite-sized pieces and sprinkle with salt and pepper. Heat the remaining oil in a skillet over medium-high heat and cook the chicken about 6 min., or until cooked through and no longer pink.
Divide the vegetable couscous and chicken among 4 plates and serve with the basil dressing.
Cut the zucchini into thin slices and the tomato into wedges. Heat 2 tbsp oil in a large saucepan and cook the zucchini 3 min. Using a garlic press, crush the garlic into the pan and cook 1 min. Add the tomatoes and cook 5 min.
When couscous is ready, add to the pan along with the remaining basil. Cook for 1 min. Season with salt and pepper. Cut the chicken into bite-sized pieces and sprinkle with salt and pepper. Heat the remaining oil in a skillet over medium-high heat and cook the chicken about 6 min., or until cooked through and no longer pink.
Divide the vegetable couscous and chicken among 4 plates and serve with the basil dressing.