chicken and couscous medley recipe

chicken and couscous medley

prep time: 10 minutes
cook time: 25 minutes
ready in: 35 minutes

makes 4 servings, 10 oz. each


  • 1 1/4 lb. boneless skinless chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon + 1 teaspoon canola oil
  • 1 box (5.8 oz.) couscous (roasted garlic & olive oil flavor)
  • 2 cups frozen cut green beans
  • 1 1/4 cups water
  • 2/3 cup sun-dried tomatoes in oil, drained and chopped
  • 1/3 cup sliced almonds

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Season chicken with salt and pepper. Heat 1 Tablespoon. oil in large skillet over high heat until hot. Add chicken breasts and brown each side about 2 minutes. Reduce heat to medium, cover skillet and let chicken cook 10 minutes (should be 165°F. internal temperature).
  2. Meanwhile, in a large saucepan, heat 1 teaspoon oil over medium heat. Add green beans; stir and cook 3 minutes.
  3. Add water and contents of spice pouch from couscous; bring to a boil. Stir in couscous. Remove from heat. Cover; let stand 5 minutes. Fluff lightly with a fork. Stir in sun-dried tomatoes and almonds.
  4. Serve chicken breasts over couscous.
  5. TO GRILL CHICKEN: Grill over medium-hot heat for 10 minutes per side or until internal temperature reaches 165°F.

Per Serving: 400 calories, 9g fat, 1g saturated fat, 80mg cholesterol, 800mg sodium, 39g carbohydrate, 5g fiber, 34g protein