In a large skillet, heat 2 T. olive oil over medium heat. Season the
chicken with salt & pepper, add to the pan and cook, turning once,
until cooked through, about 10 mins. Transfer to a work surface,
let cool, then shred; reserve the skillet.
Meanwhile, in a large saucepan, bring 2 c. chicken broth and 1 T.
olive oil to a boil; season with salt & pepper. Add the couscous,
cover and remove from the heat; let stand for 5 mins. then fluff
with a fork.
In the reserved skillet, heat the remaining 1 T, olive oil over
medium heat. Add the onion and cook until softened, about 5
mins. Add the broccoli and the remaining 1 c. chicken broth and
simmer for 5 mins. Stir in the chicken, raisins, parsley and
couscous; season with salt & pepper. Toss with the almonds
before serving.
Originally Submitted
2/17/2010
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