6 servingsPrep Time
1 cup: couscous
2 cups: chicken broth
1/2 cup: dry white wine
2 teaspoons: olive oil
2 tablespoons: fresh lime juice
1 1/2 teaspoons: ground cumin
1 clove: garlic, minced
1 pound: skinless, boneless chicken breast meat - cubed
1: green bell pepper, cut into large chunks
1: red bell pepper, cut into large chunks
1: yellow bell pepper, cut into large chunks
4: green onions, chopped
1/4 cup: pitted black olives
Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.
Calories: 281 kcal
Carbohydrates: 29.5 g
Cholesterol: 45 mg
Fat: 4.5 g
Fiber: 3 g
Protein: 25.9 g
Sodium: 633 mg