• 22minutes
  • 518calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C
MineralsCopper, Natrium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 1/4 pounds boneless, skinless chicken breasts (about 2 whole small breasts), cut in bite-size pieces

  3. 1 pint cherry tomatoes

  4. 11/2 teaspoons minced garlic

  5. 1 can (13 3/4 ounces) reduced-sodium chicken broth

  6. 1/3 cup raisins

  7. 1 box (10 ounces) 5-minute couscous

  8. 1 cup parsley leaves

  9. 2 limes

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in a 12-inch skillet over medium heat. Add chicken and cook 6 to 7 minutes or until pale golden, stirring occasionally.2. Meanwhile cut tomatoes in half and mince garlic.3. Add garlic to skillet and cook 1 minute longer. Add tomato halves and cook 1 minute more, stirring occasionally. Add chicken broth and raisins and bring to a boil.4. Stir in couscous. Cover skillet and remove from heat. Let stand 5 minutes.5. Chop parsley and squeeze limes (you need 1/4 cup juice). Uncover skillet and stir in parsley, lime juice, salt and pepper. Toss gently to mix. Serve immediately. Couscous is a dried, fully cooked pasta that needs only a five-minute soak before it’s ready to serve.


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