One-Pot Chicken Couscous

3.5 stars based on 2 votes.
2 ratings
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  • 1/4 cup olive oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced
  • 2 medium onions, diced
  • 3 large cloves garlic, minced
  • 2 (13 3/4-ounce) cans chicken broth
  • 2 cups precooked couscous
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 1 cup raisins or currants
  • 1 cup slivered almonds, toasted
  • 1/4 cup chopped fresh parsley or mint


Heat oil in a 12-inch skillet over medium-high heat; add chicken and cook until well browned on all sides. With a slotted spoon, remove chicken to a plate. Reduce heat to medium. Cook carrots and onions in drippings remaining in skillet for 5 minutes. Add garlic and cook 2 minutes longer, stirring frequently.

Stir in chicken broth, couscous, TABASCO® Sauce, salt and chicken chunks. Bring to a boil, then reduce heat to low, cover, and simmer 5 minutes. Stir in raisins, almonds, and parsley.

Makes 8 servings.

Nutritional information per serving: 422 calories, 33 g protein, 18 g fat, 530 mg sodium, 67 mg cholesterol.

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