Page 120 - One-Dish Meals

Couscous Paella

A box of couscous makes paella quick enough for a weeknight.

P R E P 10 minutes C O O K 10 minutes M A K E S 4 main-dish servings

1
1 can (14 ⁄2 ounces) chicken broth 1 garlic clove, crushed with garlic
press
1 package (10 ounces) couscous
1
(1 ⁄2 cups) 1 ⁄2 teaspoon salt
1 package (10 ounces) frozen peas 1 ⁄4 teaspoon dried thyme
2 teaspoons olive oil 1 ⁄4 teaspoon coarsely ground
black pepper
1 red or green pepper, diced
1
1 ⁄2 cups cherry tomatoes, each cut
2 ounces low-fat kielbasa (smoked
in half
Polish sausage), sliced
12 ounces skinless, boneless chicken
breast, cut into 1-inch pieces

1
1. In 3-quart saucepan, heat chicken broth and ⁄4 cup water to boiling over
high heat. Remove saucepan from heat; stir in couscous and frozen peas.
Cover saucepan and let stand 5 minutes or until ready to use.

2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high
heat until hot. Add red or green pepper and kielbasa and cook 5 minutes,
stirring occasionally. Add chicken, garlic, salt, thyme, and black pepper,
and cook until chicken loses its pink color throughout, about 5 minutes,
stirring occasionally. Remove skillet from heat and stir in cherry-tomato
halves.
3. Fluff the couscous with fork; add to the chicken mixture in skillet, and
toss gently until combined.

E A C H S E R V I N G About 520 calories | 38 g protein | 73 g carbohydrate |
8g total fat (1 g saturated) | 50 mg cholesterol | 725 mg sodium.

120 Pastas & Pies