Couscous with Chicken and Artichokes
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artichoke hearts, marinated and drained
red bell pepper, chopped
sun-dried tomatoes, oil packed, drained and chopped
chicken breast, boneless and skinless cut in 1/2" strips
In small bowl, combine yogurt, tomato and 1 tablespoon chives.
Add salt and pepper to taste and set aside.
Cut artichoke pieces in half, set aside.
In large saucepan, heat 1 tablespoon oil.
Add onion and garlic; saute for 3 minutes.
Add red pepper, saute for 2 minutes.
Add chicken stock; cover and bring to a boil.
Stir in couscous, currants, sun-dried tomatoes and artichokes.
Cover and remove from heat.
Meanwhile, toast pine nuts in large frying pan for 2 to 3 minutes or until lightly browned.
In same frying pan, heat remaining 1 tablespoon over medium high heat.
Add chicken and saute for 3 minutes or until no longer pink inside.
Stir chicken, pine nuts and salt and pepper to taste into couscous mixture.
Remove to platter and garnish with remaining chives.
Serve with yogurt mixture.