Chicken with Couscous, Tomatoes, and Mint

8
7
7
Smartpoints value per serving
Total Time
12 min
Prep
7 min
Cook
5 min
Serves
4
Difficulty
Easy
This Aegean-inspired dish makes a lovely lunch or light supper. It’s terrific with a number of fresh herbs.

Ingredients

olive oil

2 tsp, extra-virgin

garlic clove(s)

2 medium clove(s), crushed through a press

reduced-sodium chicken broth

1¼ cup(s)

uncooked couscous

1 cup(s)

cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

plum tomato(es)

2 medium, diced

uncooked red onion(s)

¼ cup(s), sliced, finely chopped

mint leaves

¼ cup(s), coarsely chopped

crumbled feta cheese

cup(s)

sherry vinegar

1 Tbsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 15 seconds. Stir in the broth; cover and bring to a boil. Stir in the couscous; remove from the heat. Cover and let stand 5 minutes.
  2. Fluff the couscous with a fork. Add the chicken, tomatoes, onion, mint, feta cheese, vinegar, and pepper; toss lightly until combined. Serve at once while still warm. Yields 1 1/2 cups per serving.

Notes

You can replace the mint with an equal amount of chopped fresh basil or 1 to 2 tablespoons of chopped fresh dill. If you’ve got the time, it’s equally delicious served at room temperature or chilled.

A happier, healthier you starts here