Recipe by Felix4067
I'm thinking I got this from a cookbook originally, but I can't remember which one to save my life. And being me I've changed it around, added some stuff and deleted other stuff anyway, so I guess that'll be all right. This is nice for summer because it adds almost no heat to the kitchen. It's also a nice variation for those trying (or needing) to keep the carbs low. You can use peas or chopped green beans in place of the broccoli.
Top Review by Michele of Eagan
To achieve the level of flavor I was looking for I found I had to adjust the spices by doubling the cumin and ginger; I also think more garlic would have been okay. We really enjoyed this one dish meal; it was quick and easy and I'll make it again. I used chicken tenders and peas and those worked very well.
- 1 lb boneless skinless chicken breast
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 (14 ounce) can fat-free low-sodium chicken broth
- 1 cup broccoli, chopped into small pieces (if using frozen, defrost)
- 2⁄3 cup instant couscous (whole wheat if you can find it)
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- Slice chicken into thin strips about an inch long and 1/2-inch wide.
- Combine ginger, cumin, turmeric, salt and pepper; sprinkle over chicken pieces and set aside.
- Heat olive oil in a large skillet; add chicken and garlic and saute for 5 minutes, until chicken is light brown on all sides.
- Add the chicken broth and broccoli; bring to a boil, then reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked through.
- Stir in couscous, cover, remove from heat and let stand 5-7 minutes, until liquid is absorbed.
- Serve sprinkled with parsley.