Louisiana Chicken With Creole Couscous

Louisiana Chicken With Creole Couscous

Ingredients
Couscous:
1 1/4 Cups water
2 Teaspoons olive oil
1/4 Teaspoon Creole seasoning
1 Package Near East Herbed Chicken Couscous
(includes Spice Sack)

Sauté:
12 Ounces oven-roasted carved chicken breast strips or other cooked chicken breast cut into strips*
1/2 Teaspoon Creole seasoning, or more to taste
1/2 to 1 Tablespoon olive oil
1/2 Bunch green onions, chopped
1 Hot red or green pepper, seeded and finely chopped
1 Medium green bell pepper, chopped
1 Medium stalk celery, finely chopped
1 Tablespoon garlic, minced (2 large cloves)
3/4 Cup tomato, chopped (1 medium)
1/2 Teaspoon sea salt (optional)
1/2 Teaspoon black pepper, freshly ground

Preparation Instructions

Bring water to a boil; add olive oil, Creole seasoning and contents of Spice Sack. Simmer for a few seconds. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork before serving.

While couscous is standing, stir together chicken and Creole seasoning in large bowl. Heat olive oil in large nonstick skillet over medium-high heat. Stir-fry chicken 1 minute. Add green onions, hot pepper, bell pepper, celery and garlic; stir-fry 1 minute. Stir in tomato, sea salt and pepper. Stir-fry 3 to 4 minutes or until vegetables are just tender. Toss couscous with sauté.

* For lower sodium preparation, substitute boneless, skinless chicken breasts, cut into bite-sized (about 1 1/2 inch) pieces and increase chicken stir-fry time to 3 minutes or until chicken is just cooked through.

Nutritional information per serving (makes 4 to 5 servings):
290 Calories, Fat 7g, Protein 25g, Carbohydrates 35g, Cholesterol 55mg, Sodium 1100mg, Fiber 4g

Category:

Howto & Style

Tags:

• Louisiana
• chicken
• couscous
• creole
• recipe
• NearEast
• Near
• East
• side-dish
• side
• dish

[Academic1Researcher]

Very beautiful such talent