Southwest Chicken and Couscous

Name: Southwest Chicken and Couscous
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters frozen bell pepper and onion stir-fry (from 1-lb bag); 425 grams can black beans with cumin and chili spices, undrained; 255 grams package frozen cooked southwest-seasoned chicken breast strips; 355 milliliters uncooked couscous; 59 milliliters chopped fresh cilantro; 118 milliliters frozen corn; 118 milliliters Old El Thick n Chunky salsa; 473 milliliters water

Southwest Chicken and Couscous is If you have cilantro, beans, corn, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Spray 12-inch nonstick skillet with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.

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Vegetable

Equipment you will use

Frying Pan

Stir in corn, salsa, beans and frozen chicken.

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Whole Chicken

Beans

Salsa

Corn

Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).

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Whole Chicken

Meanwhile, heat water to boiling. Stir in couscous.

Ingredients you will need

Couscous