Ingredients

The following ingredients have 5 Servings
  • 2 cups low-sodium chicken broth*
  • 1 1/2 cups dry couscous
  • 1 10-12 ounce bag frozen peas
  • 1 tablespoon extra virgin olive oil
  • 1 medium red bell pepper (diced)
  • 6 ounces sliced kielbasa
  • 1 large chicken breast (cut into bite-sized pieces)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups halved cherry tomatoes
  • 1 lemon (cut into wedges)

Instruction

  • Bring the chicken broth to a boil in a small saucepan. Once boiling, turn the heat off and stir in the couscous and peas. Cover and let stand for 5 minutes.
  • While the couscous is cooking, heat a large skillet over medium-high heat and swirl in the oilve oil. Add the pepper and kielbasa to the pan and arrange in a single layer as much as possible. Allow to brown for 5 minutes undisturbed. Add the chicken pieces, garlic, salt, thyme, and pepper. Cook for another 5 minutes until the chicken is cooked through. Turn the heat off.
  • Fluff the cooked couscous with a fork and transfer to the skillet along with the halved tomatoes. Use a wooden spoon to fold the ingredients together. Serve with lemon wedges for squeezing.