1/2 cup orange juice 125 ml
1 cup low-sodium chicken stock 250 ml
1 cup whole wheat couscous 250 ml
1 tbsp olive oil 15 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup chopped onion 50 ml
1 tbsp chopped parsley 15 ml
1. In a medium saucepan, bring orange juice and chicken stock to a boil. Add couscous; cover and remove from heat. Let sit for 5 minutes or until most of the liquid is absorbed and couscous is tender. Let cool.
2. Meanwhile, in a skillet, heat oil over medium-high heat. Add chicken, turning, until evenly browned and no longer pink inside, about 5 minutes; transfer to a plate. Let cool. Add onion to skillet; cook, stirring, until tender, about 5 minutes.
3. Transfer onions, chicken and couscous to blender and puree on high speed to desired consistency. Sprinkle with parsley.
1 cup low-sodium chicken stock 250 ml
1 cup whole wheat couscous 250 ml
1 tbsp olive oil 15 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup chopped onion 50 ml
1 tbsp chopped parsley 15 ml
1. In a medium saucepan, bring orange juice and chicken stock to a boil. Add couscous; cover and remove from heat. Let sit for 5 minutes or until most of the liquid is absorbed and couscous is tender. Let cool.
2. Meanwhile, in a skillet, heat oil over medium-high heat. Add chicken, turning, until evenly browned and no longer pink inside, about 5 minutes; transfer to a plate. Let cool. Add onion to skillet; cook, stirring, until tender, about 5 minutes.
3. Transfer onions, chicken and couscous to blender and puree on high speed to desired consistency. Sprinkle with parsley.