The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
4

The
chicken can be replaced with other cooked meats or grilled or
sautéed portabella mushrooms.

1/2
lb. boneless, skinless chicken breasts, in 3/4-inch cubes

8
oz. broccoli florets, coarsely chopped

2-1/2
cups low-sodium, low-fat chicken broth, divided

1
large clove garlic, minced

1-1/2
tsp. dried marjoram leaves

1-1/2
tsp. dried thyme leaves

3/4
cup uncooked couscous

2
Tbs. olive oil

2
Tbs. lemon juice

1/2
cup finely chopped fresh Italian parsley

2
drops hot pepper sauce 2 cups cooked OR 1 14 oz. can garbanzo
beans, rinsed and drained if canned

2
cups OR 1 14 oz. can diced tomatoes

Heat
oil in a large nonstick skillet over medium heat. Add the chicken
and sauté until opaque, about 5 minutes. Add broccoli florets
and 1/2 cup chicken broth. Cover tightly and cook for 5 minutes
more. Cut a piece open to be sure the chicken is no longer pink
in the center. Cool mixture in its juices and refrigerate.

Bring
1-1/2 cups broth to a boil in a medium-size saucepan. Add the
garlic, marjoram, and thyme and cook for 1 minute. Add the couscous,
cover, and remove from the heat. Let stand for 5 minutes or until
the liquid is absorbed. Fluff with a fork.

In
a large bowl, mix the remaining 1/2 cup broth, oil, lemon juice,
parsley, and hot pepper sauce. Add the couscous and mix well.
Let stand for 5 minutes. Add the chick peas, tomatoes, chicken,
broccoli and pan juices, mix well, and serve.

Per
serving: 434 calories; 34 g protein; 68 g carbohydrates; 5g fat;
33 mg cholesterol; 233 mg sodium % calories from fat: 10%; from
saturated fat: 1%