Couscous With Chicken and Salsa


- 1 lb. skinless, boneless chicken breasts

- 1 tbsp. olive oil

- 2 cups chicken broth

- 1 1/2 cups couscous

- 1 medium zucchini, thinly sliced

- 1 yellow bell pepper, cut in bite-sized pieces

- 1 cup heated Smoky Iguana Chipotle Salsa

- 1 cup Monterey Jack and Cheddar cheese mixture

- 3/4 cup sour cream

- 1/4 cup chopped green onions


1) Season chicken breasts as desired.

2) Heat oil in a large nonstick skillet; cook chicken over medium-high heat, turning occasionally until browned and meat is cooked through.

3) Remove chicken from skillet, cut into 1/2" strips and keep warm.

4) In a medium saucepan, bring broth to a boil. Stir in couscous. Remove from heat and cover, let stand 5 minutes.

5) In the same skillet as used for the chicken, place zucchini and yellow pepper; cook over meduim heat, stirring occasionally until tender yet crisp, about 5 minutes.

6) Fluff couscous with fork and place on a large platter. Drizzle with half of salsa. Top with zucchini and peppers, then chicken. Sprinkle with cheese and drizzle with remaining salsa. Top with dollop of sour cream and the green onions.

Yield: 4 Servings

Sauces you can use in this recipe.

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