Lemon-Dill Couscous with Chicken and Vegetables Recipe

Becky Luigart-Stayner

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Lemon-Dill Couscous with Chicken and Vegetablesn Recipe. Enjoy quick and easy Lemon-Dill Couscous with Chicken and Vegetables.

Serve this with warm pita bread. Chill any leftovers for a great lunch the next day.

Yield: 4 servings (serving size: 2 cups)

Ingredients

1 1/2 cups water
1 cup uncooked couscous
2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
1 1/2 cups diced yellow squash (about 1/2 pound)
1 cup diced red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper

Preparation

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon the couscous into a large bowl. Add the remaining ingredients; toss well.

Cooking Light
AUGUST 2000
 
More from the Lebanese Recipes Kitchen:

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Crispy Falafel Chicken with Yogurt Salad Recipe
Stuffed Chicken Recipe  
Chicken Tikka
Chicken with saffron, honey and macadamias recipe
Rice with Chicken and Tomatoes Recipe

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