Used fresh tomatoes, bell pepper, and cilantro that were growing in my yard.
Yield: 6 servings
Cooking spray
1 (1-pound) chicken meal starter
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups vegetable broth
2 cups frozen corn kernels
1 1/2 cups uncooked couscous
1 cups plum tomato (about 2 medium)
1/2 cup prechopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; saute 6 minutes. Place broth in a medium saucepan; bring to a boil. Add corn to pan; cook 3 minutes. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, and remaining ingredients in a large bowl. Add chicken and couscous mixture to bowl, and toss well.
From Cooking Light January/February 2007
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