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Chicken Vegetable Couscous

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By Betty Crocker Kitchens
Updated Dec 27, 2010
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Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet – a tasty dinner that can be made ready in 20 minutes.

Chicken Vegetable Couscous

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 package (10 ounces) couscous
  • 1 tablespoon olive or vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 2 large tomatoes, chopped (2 cups)
  • 1 small red bell pepper, chopped (1/2 cup)
  • 8 medium green onions, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1 teaspoon paprika
  • 1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
  • 1/4 cup shredded Parmesan cheese

Instructions

  • Step 
    1
    Cook couscous as directed on package.
  • Step 
    2
    Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
  • Step 
    3
    Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
  • Step 
    4
    Serve chicken mixture over couscous. Sprinkle with cheese.

Nutrition

375 Calories
7g Total Fat
29g Protein
55g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
45mg
Sodium
230mg
Total Carbohydrate
55g
Dietary Fiber
6g
Protein
29g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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