Chicken with couscous, tom, and thyme

Couscous With Chicken, Tomatoes, and Thyme


Added by: Kathy Gunst

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Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes



Couscous cooks almost instantly, so it makes a great base for any saucy dish.





Ingredients

2 tablespoons olive oil

4 boneless, skinless chicken breasts

Salt and pepper

1 3/4 cups reduced-sodium, fat-free chicken broth

1 cup instant couscous

1/2 cup heavy cream

One 15-ounce can crushed tomatoes

1 tablespoon chopped fresh thyme

1/2 cup Parmesan cheese (optional)



Preparations

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken. Cook for 4 to 5 minutes, or until well browned. Flip the chicken and brown it on the other side, another 4 to 5 minutes, or until the chicken is completely cooked. Transfer the chicken to a plate and tent with foil to keep warm. Meanwhile, bring 1 1/4 cups of the broth to a boil in a medium saucepan. When the water boils, add the couscous, about 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Stir quickly, cover, and remove from the heat. Let the couscous sit for about 5 minutes. After you move the chicken to a plate, add the remaining 1/2 cup broth and the cream to the skillet. Bring the mixture to a boil, using a wooden spoon to scrape any browned bits off the bottom of the pan. Add the tomatoes and thyme, and simmer for 2 minutes. Season to taste with salt and pepper. Fluff the couscous with a fork and transfer it to a serving platter. Place the chicken breasts on top of the couscous, and pour the sauce over the chicken. Sprinkle the Parmesan cheese over the top, if using. Serve immediately. (Makes 4 servings)



Variations

Try adding 1/4 cup of chopped fresh herbs, such as basil or parsley, to the couscous.