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Name: Roasted Garlic Chicken and Couscous
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 md Chicken breast; boneless,; 2/3 c Green beans; french style; 1 1/2 c Water; 2 ts Olive oil or butter; 1 pk Near East Couscous; Roasted

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INGREDIENTS

1 md Chicken breast; boneless,
2/3 c Green beans; french style
1 1/2 c Water
2 ts Olive oil or butter
1 pk Near East Couscous; Roasted

Servings

INSTRUCTIONS

Place the oil and chicken in the water in a sauce pan and bring just to a boil. Add the green beans or peas and return, just, to a boil. Add the spice sack contents -- be careful because sometimes it can bubble up and spill. Stir in the couscous. Cover tightly and remove from the hot burner. Let stand 5 minutes. <== Not any longer than five minutes; this is important. Fluff lightly with a fork and serve. If the couscous stands too long it becomes a solid mass and is difficult to fluff. You can fluff it and put the lid back on to keep it warm. For company I do everything in a saucepan up to the couscous part. I pour the hot liquid and chicken into a pretty casserole dish that has a cover, mix in the couscous and let it stand in that. This is also a good way to make a double recipe. Variations: steep saffron threads in the hot water before adding the other ingredients. Add extra garlic -- I like it sliced. Posted to recipelu-digest by Peg Baldassari on Feb 21, 1998

NOTES

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Roasted Garlic Chicken and Couscous

1 md Chicken breast; boneless,
2/3 c Green beans; french style
1 1/2 c Water
2 ts Olive oil or butter
1 pk Near East Couscous; Roasted

Place the oil and chicken in the water in a sauce pan and bring just to a  boil. Add the green beans or peas and return, just, to a boil. Add the  spice sack contents -- be careful because sometimes it can bubble up and  spill. Stir in the couscous. Cover tightly and remove from the hot burner.  Let stand 5 minutes. <== Not any longer than five minutes; this is  important. Fluff lightly with a fork and serve. If the couscous stands too  long it becomes a solid mass and is difficult to fluff. You can fluff it  and put the lid back on to keep it warm. For company I do everything in a  saucepan up to the couscous part. I pour the hot liquid and chicken into a  pretty casserole dish that has a cover, mix in the couscous and let it  stand in that. This is also a good way to make a double recipe. Variations:  steep saffron threads in the hot water before adding the other ingredients.  Add extra garlic -- I like it sliced.    Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on  Feb 21, 1998

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 2 Servings

Calories: 40
Calories from Fat: 40 (100%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2.8mg		0 %
Potassium 0.9mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 40

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