Chicken Couscous
What You Will Need:
Measuring spoons
A sharp pairing or chef's knife
1 can opener
measuring cups
1 skillet
1 kitchen fork
1 skewer
paper towels
Ingredients:
1 tablespoon of olive oil
8 ounces of boneless, skinless chicken breast, cut into 1 inch cubes
4 medium zucchini, sliced
1 can (about 14 ounces) of diced tomatoes
1 can (about 14 ounces) of reduced-sodium chicken broth
1 teaspoon of dried Italian seasoning
1 cup of uncooked whole wheat couscous
Cooking Directions:
Heat oil in large skillet over medium-high heat.
Add chicken; cook and stir for 4 minutes, or until lightly browned.
Add zucchini, tomatoes, broth and Italian seasoning.
Simmer over low heat for 15 minutes, stirring occasionally.
Remove from heat.
Stir in couscous, cover and let stand for 7 minutes.
Fluff with fork.
Makes 4 servings.
Kitchen Tips and Hints:
A Good Cup Of Coffee:
* One pinch of salt in the basket will remove some of the acid taste. For clear coffee, put egg shells in after perking. And remember, always start with cold water.
Temperature Control Part 1 (Keeping Hot Foods Hot In The Oven):
* If your oven holds a very low temperature, Set it at 140 degrees or warm.
*Cover the hot food with a loose tent of foil or the cover of a pan set slightly askew, not tight or the food will steam.
*It will keep hot an hour or more.
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