Chicken and Vegetable Couscous
2 tablespoons of dry bread crumbs
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
1/4 teaspoon of crushed dried rosemary
10 ounces of skinned and boned chicken breasts, cut into 1/2-inch strips
1/2 cup of chicken stock
1 cup of chopped onions
1 cup of sliced carrots
1 cup peeled and diced sweet potatoes
4 cloves of garlic, minced
1 can (8 ounces) of whole tomatoes, chopped (with juice)
1 cup of couscous
In a shallow bowl, combine the bread crumbs, pepper, salt, and rosemary. Dredge the chicken in the mixture, coating well. Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the chicken. Cook, stirring frequently, for 5 minutes, or until the chicken is no longer pink in the center. Place the chicken on a plate; cover to keep warm. Add the stock to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the carrots, onions, sweet potatoes, and garlic. Cook, stirring, for 5 minutes, or until the onions are soft but not browned. Add the tomatoes (with juice) and chicken. Cover and cook for 10 minutes. Meanwhile, cook the couscous according to package directions. Serve the chicken and vegetables over the couscous. Serves 4.
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