This quick-fix recipe’s all about saving time thanks to a couple of packaged convenience items and an ingenious shortcut: The broccoli cooks right with the couscous. The result is pure satisfaction on a plate.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon Italian seasoning
COUSCOUS
1 can (14 1/2 ounces) chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed and drained
1 cup uncooked couscous
1/4 cup grated Parmesan cheese
1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Stir in vinegar, honey and Italian seasoning; heat through.
2. Meanwhile, in a small saucepan, bring broth, garlic powder and pepper to a boil. Stir in broccoli and couscous. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Stir in the cheese. Serve with chicken.