Lemon-olive Chicken With Minted Couscous
From auntybea 17 years ago
- 45 minutes to make
- Serves 2
This is another wonderful recipe I make from my WW cooking for two cookbook.
Ingredients
- 1 tsp. olive oil shopping list
- 2 skinned, boned chicken breasts shopping list
- 1/2 cup thinly sliced onion, separate into rings shopping list
- 1 large garlic clove, minced shopping list
- 1 tsp. flour shopping list
- 1/2 tsp. cumin shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 tsp. paprika shopping list
- 1 15.75 ounce can chicken broth or homemade chicken broth shopping list
- 1/2 cup water shopping list
- 4 lemon slices shopping list
- 2/3 cup drained canned chickpeas shopping list
- 1/4 cup sliced green olives shopping list
- 3/4 cup water shopping list
- 1/2 tsp. butter shopping list
- 1/4 tsp. salt shopping list
- 2/3 cup uncooked couscous shopping list
- 1 tbsp. chopped fresh mint shopping list
How to make it
- Heat 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken and set aside.
- Heat remaining 1/2 tsp. oil in skillet over medium heat.
- Add onion and garlic; saute 3 minutes.
- Stir in flour, cumin, cinnamon and paprika; saute 30 seconds.
- Gradually add broth and water, stirring constantly.
- Bring to a simmer; add chicken and lemon slices.
- Cover; simmer 30 minutes or until chicken is done.
- Stir in chickpeas and olives.
- Make Couscous:
- Bring water, butter and salt to a boil.
- Stir in couscous, cover and remove from heat and let stand 5 minutres.
- Fluff with a fork, stir in mint.
- Serve chicken over couscous.
- Serves 2. WW points = 10.
bluewaterandsand
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" It was excellent "