Basil Chicken Couscous

Rifka's Note:

Basil roasted vegetables and chicken served over couscous.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1/4 cup basil
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 minced garlic cloves
• 2 medium zucchini, cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, chopped
• 3/4 cup garbanzo beans
• 1 cup mushroom, halved (optional)
• 1/2 cup raisins (optional)
• 3 -4 cooked chicken breasts, cut into pieces
• 3 cups hot cooked couscous

Directions:

1. Preheat oven for 425°F.
2. Combine the first five ingredients. Stir well, then mix in the zucchini, peppers, onions, garbanzo beans, raisins and mushrooms. After vegetables are coated well, put them into a shallow baking pan. Bake for 25 minutes or until vegetables are tender. Stir occasionally.
3. While vegetables are baking, cook chicken breasts in a skillet using some olive oil, basil, and garlic seasoning to taste.
4. Cook couscous according to package directions.
5. When all ingredients are cooked, serve chicken and vegetables over couscous.
6. (Note: To decrease preparation time, cut up vegetables beforehand. I cut all mine up then froze them until I wanted to make this recipe.).