If you love couscous you’re going to love this recipe. This Couscous Chicken with Vegetables is a recipe I’ve had for years because it’s quick and easy to make any day of the week. Serves 4 Total Time: 40 minutes
Ingredients:
1 lb boneless skinless chicken breasts, cut into 1” strips
Salt and pepper, to taste
1 tablespoon olive oil
1 cup diced carrots
3/4 lb butternut squash, diced
1/2 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon each ground ginger, cumin, coriander and paprika
1/4 teaspoon ground red pepper
Pinch cinnamon
1 10 3/4oz can reduced sodium chicken broth, divided
Water
1 14oz can plum tomatoes, drained
1 19oz can chick peas, drained and rinsed
1/2 lb (2 small) zucchini, sliced 1/2” thick
1 cup couscous
1 tablespoon chopped parsley
Directions:
Season chicken with salt and pepper. Heat oil in skillet and brown chicken over medium heat; transfer to a plate and cover to keep warm.
Add carrots, squash and onions to the skillet cook until softened, about 5 minutes. Add garlic and spices, cook another minute. And broth, 1/2 cup water add the tomatoes and chicken peas, simmer 10 minutes. Add zucchini and cook 3-5 minutes.
In a saucepan bring 1 3/4 cups water to boil add couscous remove from heat, cover and let stand for 5 minutes. Add couscous and chicken to skillet and combine with vegetable mixture, stir until warmed. Sprinkle with parsley. Easy Peasy!
A recipe using stove top stuffing, I would of never thought of it, but this sounds yummy. It’s pure, cool-weather comfort food! It’s easy to prepare, it can be made ahead (and frozen), and it appeals to even the pickiest palates. I’ve had this recipe for over 40 years and it never disappoints, grandkids love it. It’s a recipe you’ll want to keep and pass down to your children or in my case grandchildren.
It’s best with cooked rotisserie chicken which is a great time saver. Serves 4 Total Time: about an hour
Ingredients:
2 skinless boneless chicken breasts or cooked rotisserie chicken, cut up into pieces
1 can cream of chicken soup
2 cups mixed vegetables, corn, green beans (trimmed and cut in half) and carrots (sliced)
4 servings instant potatoes
1 cup Stove Top Stuffing
1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt and pepper, to taste
Directions:
Prepare chicken if you are not using cooked rotisserie chicken. In a pot of boiling water cook the chicken pieces for 10-15 minutes, until no longer pink inside. In a large bowl mix cooked chicken with the cream of chicken soup then add in the vegetables. Pour mixture into casserole, set aside.
Prepare the instant potatoes and Stove Top Stuffing. In a large bowl fold the potatoes with the stuffing and sour cream. Spoon potato mixture in mounds over the chicken and vegetables. Sprinkle on the paprika and parsley, season with salt and pepper, to taste. Bake in a non preheated oven at 375F for 35-40 minutes or until vegetables are tender. Serve immediately. Easy Peasy!
