Lemon-Dill Couscous with Chicken and Vegetables

Lemon-Dill Couscous with Chicken and Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped fresh flat-leaf parsley
  • 1 cup diced red bell pepper
  • 1 cup uncooked couscous
  • + 5 more ingredients
    • 1 ½ cups water
    • 1/8 teaspoon black pepper
    • 2 tablespoons chopped fresh or 2 teaspoons dried dill
    • 1 ½ cups diced yellow squash (about 1/2 pound)
    • ½ teaspoon salt

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.

View full recipe at My Recipes

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