Name: Lemon-Dill Couscous with Chicken and Vegetables
Yield: 4 servings (serving size: 2 cups)
Ingredients: 1 ½ cups water; 1 cup uncooked couscous; 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 1 ½ cups diced yellow squash (about 1/2 pound); 1 cup diced red bell pepper; ½ cup chopped fresh flat-leaf parsley; ¼ cup fat-free, less-sodium chicken broth; 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh or 2 teaspoons dried dill; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; ⅛ teaspoon black pepper

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gmtaus

09/14/2013

This is one of those recipes you can add or subtract. Since family is not into raw peppers and squash, I sauteed them in some evoo with diced onion. I added about half the dill and cooked the couscous in 1/2 water, 1/2 chicken broth. I only added about 2 tbs of lemon juice. Had a beautiful garden fresh roma tomato, so I chopped it and added to the dish. A very tasty dish, good hot or cold

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Lemon-Dill Couscous with Chicken and Vegetables

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Lemon-Dill Couscous with Chicken and Vegetables

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Lemon-Dill Couscous with Chicken and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Lemon-Dill Couscous with Chicken and Vegetables