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; 118 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 355 milliliters uncooked couscous; 59 milliliters chopped fresh cilantro; 118 milliliters Old El Paso® Thick n Chunky salsa; 473 milliliters water

Southwest Chicken and Couscous might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 453 calories, 30g of protein, and 3g of fat per serving. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. A mixture of bell pepper and onion stir-fry, n chunky salsa, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. These Southwest style egg rolls are delicious, and Southwest Chicken.

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.

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Couscous