Chicken Couscous Provencal

Prep Time:

10 min

Cook Time:

15 min

Total Time:

25 min

Servings:

This Chicken Couscous Provencal recipe brings together tender chicken, colorful vegetables, and fragrant herbs, offering a delightful taste of Provence in every bite.

Ingredients

1 medium eggplant, peeled
2 tbsp Extra Virgin Olive Oil, divided
12 oz boneless, skinless chicken breast halves (about 4)
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1/3 cup chopped celery
1 (14.5 oz) can no-salt-added tomatoes, chopped and undrained
1 (5.7 oz) package Near East® Herbed Chicken Couscous

How to make it

1

Trim stem and end from eggplant; cut lengthwise into four portions. Cut each portion into 1/4-inch thick slices. Set aside.
2

Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side, or until golden and no longer pink inside. Remove from skillet, and keep warm.
3

Heat remaining 1 tbsp olive oil in same skillet; add eggplant, green bell pepper, onion, and celery. Sauté 2 minutes, stirring frequently. Drain tomatoes, reserving liquid in a 2-cup measuring cup. Add water to liquid to equal 1 ¾ cups. In medium saucepan, add chopped tomatoes, tomato liquid, contents of Spice Sack, and reserved chicken; bring to a boil. Cover; simmer 5 minutes.
4

Return mixture to a boil; stir in couscous. Cover; remove from heat, and let stand 5 minutes. Fluff couscous lightly with a fork before serving.