Chicken with Roasted Peppers and Couscous
Updated May 19, 2021
Are you looking for a delicious dinner that's ready in 30 minutes? This easy chicken and couscous recipe is where amazing meets flavor. It's hard not to love this dish with its tender, roasted red peppers. Try adding a little color to your roasted pepper couscous with coarsely chopped, fresh parsley. If you're lucky enough for leftovers, our Chicken with Roasted Peppers and Couscous makes for a delightful lunch the following day.
Chicken with Roasted Peppers and Couscous
- Prep Time 20 min
- Total 30 min
- Servings 5
- Ingredients 11
Ingredients
- 1 tablespoon butter
- 1 cup diced onions
- 1/2 teaspoon salt
- 2 garlic cloves, finely chopped
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 2 cups chopped cooked chicken
- 1 1/2 cups uncooked couscous
- 1 jar (10 oz) roasted red bell peppers, drained and coarsely chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley leaves
- 1 teaspoon chopped fresh thyme leaves
Instructions
-
Step1In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
-
Step2Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
-
Step3Stir in feta, parsley and thyme.
Nutrition
480
Calories
14g
Total Fat
31g
Protein
57g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: About 1 1/3 Cups
- Calories
- 480
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 1g
- Cholesterol
- 85mg
- 28%
- Sodium
- 1430mg
- 60%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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