Recipe

Lemon-olive Chicken With Minted Couscous Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 7 months ago This is another wonderful recipe I make from my WW cooking for two cookbook. Prep:10m Cook:45m Servings:2	Auntybea
	easy delicious special

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Ingredients

1 tsp. olive oil

2 skinned, boned chicken breasts

1/2 cup thinly sliced onion, separate into rings

1 large garlic clove, minced

1 tsp. flour

1/2 tsp. cumin

1/2 tsp. cinnamon

1/4 tsp. paprika

1 15.75 ounce can chicken broth or homemade chicken broth

1/2 cup water

4 lemon slices

2/3 cup drained canned chickpeas

1/4 cup sliced green olives

3/4 cup water

1/2 tsp. butter

1/4 tsp. salt

2/3 cup uncooked couscous

1 tbsp. chopped fresh mint

Directions

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.