GREEK COUSCOUS WITH CHICKEN & FETA

GREEK COUSCOUS WITH CHICKEN & FETA image

Number Of Ingredients 27

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Greek Couscous with Chicken & Feta
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
cal.(kcal)280
Fat, total(g)6
chol.(mg)19
sat. fat(g)2
carb.(g)42
fiber(g)6
pro.(g)16
sodium(mg)968
Percent Daily Values are based on a 2,000 calorie diet
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 cups Israeli pearl couscous
1 1/4 cups low-sodium chicken broth
6 ounces green beans, trimmed and halved
2 cups cooked, shredded chicken breast
3 plum tomatoes, seeded and chopped
1 can (13.75 ounces) artichoke hearts, drained and roughly chopped
1 cup crumbled reduced-fat feta
1/3 cup kalamata olives, halved
2 tablespoons lemon juice

Steps:

1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes. 2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time. 3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.