|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 minutes|
|Main Ingredient||Chicken; Couscous|
|Category||Poultry; Rice & Grains|
|Type||Appetizer; Main Dish|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; High Fiber; High Protein|
1 1/2 teaspoons extra-virgin olive oil
1/4 cup red bell pepper, diced
3 tablespoons onion, diced
3 tablespoons Spanish chorizo, finely diced
1 large clove garlic, minced
4 ounces chicken tenders, cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth
1/4 cup frozen peas, thawed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of saffron
1/2 cup water
1/3 cup whole-wheat couscous
Heat the oil over medium heat in a saucepan. Sautï¿½ the bell pepper, onion, chorizo (or pepperoni), and garlic in the oil until the vegetables begin to soften, about 2 minutes.
Add the peas, salt, black pepper, chicken broth, and saffron. Bring the mixture to a boil. Reduce the heat. Let simmer until the chicken is cooked through and the vegetables are tender, about 8-10 minutes.
While the chicken is cooking, bring water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let the couscous stand covered for 5 minutes.
In shallow bowls, ladle the soup around the couscous.
Calories: 289 cal
Total fat: 9g
Saturated fat: 2g
Monounsaturated fat: 5g