Couscous Paella
Instructions:
- A box of couscous makes paella quick enough for a weeknight.
- 1 can (141â„2 ounces) chicken broth
- 1 package (10 ounces) couscous (11â„2 cups)
- 1 package (10 ounces) frozen peas
- 2 teaspoons olive oil
- 1 red or green pepper, diced
- 2 ounces low-fat kielbasa (smoked Polish sausage), sliced
- 12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
- 1 garlic clove, crushed with garlic press
- 1â„2 teaspoon salt
- 1â„4 teaspoon dried thyme
- 1â„4 teaspoon coarsely ground black pepper
- 11â„2 cups cherry tomatoes, each cut in half
- In 3-quart saucepan, heat chicken broth and 1â„4 cup water to boiling over high heat. Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.
- Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally. Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally. Remove skillet from heat and stir in cherry-tomato halves.
- Fluff the couscous with fork; add to the chicken mixture in skillet, and toss gently until combined.
- P R E P 10 minutes
- C O O K 10 minutes
- MA K E S 4 main-dish servings