Chicken with couscous, tomatoes, and mint
2 tsp, extra-virgin
2 medium clove(s), crushed through a press
Reduced-sodium chicken broth
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, chopped
2 medium, diced
Uncooked red onion(s)
¼ cup(s), sliced, finely chopped
¼ cup(s), coarsely chopped
Crumbled feta cheese
¼ tsp, freshly ground
- 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.
- 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.