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Categories:
water chicken bouillon granules butter couscous olive oil red bell pepper yellow bell pepper orange bell pepper onion garlic chicken tenders tomatoes black beans white wine Cheddar cheese
Viewed: 62 - Published at: 5 years agoIngredients
- 2 cups water
- 1 teaspoon chicken bouillon granules (optional)
- 2 teaspoons butter
- 1 (10 ounce) box couscous
- 2 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 onion, chopped
- 1/4 teaspoon garlic powder, or to taste
- 1/2 pound boneless chicken tenders, cut into bite sized pieces
- 2 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can black beans, drained
- 1 splash dry white wine (optional)
- 1/4 cup shredded Cheddar cheese (optional)
Method
- Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl.
- Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes.
- Fluff with a fork.
- Set aside.
- Heat the olive oil in a large skillet over high heat.
- Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder.
- Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes.
- Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes.
- Top with the cheese to serve.
