Couscous with Chicken & Artichokes
Yield
4 servingsPrep
25 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yogurt, plain
|
|
| 1 | each |
tomatoes
seeded and chopped |
|
| 2 | tablespoons |
chives
chopped and divided |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
artichoke hearts
marinated, 170 mL jar |
*
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 1 | each |
onions
medium, chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
sweet red bell peppers
medium, chopped |
|
| 1 ½ | cups |
chicken broth
|
|
| 1 ½ | cups |
couscous
|
|
| ⅓ | cup |
currants
|
|
| 2 | tablespoons |
sundried tomatoes
oil paked, drained, and chopped |
|
| 2 | tablespoons |
pine nuts
|
|
| 1 | each |
chicken breast halves, boneless, skinless
cut into pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yogurt, plain
|
|
| 1 | each |
tomatoes
seeded and chopped |
|
| 3E+1 | ml |
chives
chopped and divided |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
artichoke hearts
marinated, 170 mL jar |
*
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 1 | each |
onions
medium, chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
sweet red bell peppers
medium, chopped |
|
| 355 | ml |
chicken broth
|
|
| 355 | ml |
couscous
|
|
| 79 | ml |
currants
|
|
| 3E+1 | ml |
sundried tomatoes
oil paked, drained, and chopped |
|
| 3E+1 | ml |
pine nuts
|
|
| 1 | each |
chicken breast halves, boneless, skinless
cut into pieces |
|
Directions
In small bowl, combine yoghurt, tomato a 1 tablespoon chives.
Add salt and peper to taste and set aside.
Cut artichoke pieces in half, set aside.
In large saucepan, heat 1 tablespoon (15 ml) oil.
Add onion and garlic; sauté for 3 minutes.
Add red pepper, sauté for 2 minutes.
Add chicken stock; cover and bring to a boil.
Stir in couscous, currants, sun-dried tomatoes and artichokes.
Cover and remove from heat.
Let stand 5 minutes.
Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until lightly browned.
Remove and set aside.
In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high heat.
Add chicken and sauté for 3 minutes or until no longer pink inside.
Stir chicken, pine nuts and salt and pepper to taste into couscous mixture.
Remove to platter and garnish with remaining chives.
Serve with yoghurt mixture.
