Name: Coucous with Chicken and Roasted Peppers
Ingredients: 1 lb Boned and skinned chicken breast halves; 1 tb Olive oil; 1 1/2 ts Ground cumin; 1/2 ts Turmeric; 14 1/2 oz Chicken broth; 2 tb Dried onions; minced; 1/2 c Roasted red peppers; Hot sauce; 1 pk Coucous; 10 ounce

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Lowfat, Pasta	4	Servings

INGREDIENTS

1	lb	Boned and skinned chicken breast halves
1	tb	Olive oil
1 1/2	ts	Ground cumin
1/2	ts	Turmeric
14 1/2	oz	Chicken broth
2	tb	Dried onions; minced
1/2	c	Roasted red peppers
		Hot sauce
1	pk	Coucous; 10 ounce

INSTRUCTIONS

1. Trim all visible fat from chicken and cut meat in 1 inch cubes.
2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin,
turmeric, salt and pepper.
3. Saute over medium heat for 3 minutes.
4. Add 1 1/2 cup broth and dried onion. Stir and bring to a simmer over
high heat. Cover and cook over medium low heat about 5 minutes or until
meat changed color throughout.
5. Add red pepper and hot sauce to taste. Cover and keep warm.
6. Bring remaining broth and 3/4 cup water to boil in small saucepan.
7. Stir in couscous and remove from heat, let stand 5 minutes.
8. Serve couscous in bowls and top with chicken and its sauce.
Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy)
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20,
1998

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