"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Chicken & Couscous Recipe

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This recipe for Italian Chicken & Couscous, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Rose Harris
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil or vegetable oil
2 cloves garlic, finely chopped
1 14 1/2 oz. can stewed tomatoes, reserve 1/2 c. drained liquid
1 lb. boneless skinless chicken breast halves, cut into 1/2 inch strips
1 onion, sliced and separated into rings
1/2 tsp. dried oregano leaves
1/8 tsp. pepper
1 1/2 c. chicken broth
1 med. zucchini, cut lengthwise in half, then cut crosswise into 1/4 in. slices
3/4 c. dry couscous

Directions:
Directions:
Cook garlic in oil over medium heat for 1 min., stirring frequently. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in the center. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork. Remove from heat. Cover and let stand about 5 minutes or until couscous is soft and liquid is absorbed.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
For extra flavor the seasoning packet from the couscous box can be added.

 

 

 

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