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Santa Fe Couscous

1 pound skinless, boneless chicken breasts
Optional seasoning (salt, pepper, garlic salt, taco seasoning, etc.)
1 tablespoon vegetable oil
2 cups fat-free chicken broth
1 1/2 cups couscous
1 medium zucchini, thinly sliced (2 cups)
1 yellow bell pepper cut in bite-size pieces
1 cup thick and chunky salsa, heated
1 cup shredded Monterey Jack and Cheddar cheese mixture
3/4 cup reduced fat sour cream
1/4 cup chopped green onions

Season chicken breasts if desired. Heat oil in a large nonstick skillet. Cook chicken over medium high heat, turning occasionally until browned and meat is cooked through (10 to 15 minutes, depending on thickness). Remove chicken from skillet; cut into 1/2-inch strips; keep warm.

In same skillet place zucchini and pepper. Cook over medium heat, stirring occasionally, until tender crisp, about 5 minutes.

Meanwhile, in medium saucepan, bring broth to a boil; stir in couscous. Remove from heat and cover. Let stand 5 minutes.

Fluff couscous with a fork and place on large platter. Drizzle with half of salsa. Top with zucchini and peppers, then chicken. Sprinkle with cheese. Drizzle with remaining salsa. Top with dollops of sour cream and green onions. Serves 4.

Nutritional Information
Each serving provides: 619 calories, 47 g protein, 65 g carbohydrates, 4.9 g fiber, 18 g fat, 108 mg cholesterol, 48 mcg folate, 2 mg iron, 1524 mg sodium.