About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
NEW SFS Quantity Recipes - TESTED
100% Whole Wheat
Appetizers/Snacks
Baked Goods
Breakfast/Brunch
Desserts
Heart Healthy Recipes
Pasta and Entrees
Sandwiches/Wraps
Sides
Submitted Recipes
Whole Wheat
View All
Glossary
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site
What's New!
The Wheat Foods Council honors you and moms across America with
“Mom, the Everyday Athlete,”
an education campaign empowering moms to nourish and energize their inner athlete
.
Recipe of the month
Greek Wrap
Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to
submit your recipes
that promote eating grains.
<< Return to Recipes List
Full Page
|
3x5 Card
|
4x6 Card
|
Email This Recipe
Couscous with Chicken & Salsa
Ingredients:
1 pound skinless, boneless chicken breasts, seasoned
1 tablespoon vegetable oil
2 cups fat-free chicken broth
1 1/2 cups couscous
1 medium zucchini, thinly sliced (2 cups)
1 yellow bell pepper, cut in bite-size pieces
1 cup thick and chunky salsa, heated
1 cup shredded Monterey Jack and Cheddar cheese mixture
3/4 cup reduced fat sour cream
1/4 cup chopped green onions
Directions:
Season chicken breasts as desired with salt, pepper, garlic salt, taco seasoning, etc.. Heat oil in a large nonstick skillet; cook chicken over medium high heat, turning occasionally until browned and meat is cooked through (10 to 15 minutes, depending on thickness of meat). Remove chicken from skillet; cut into 1/2-inch strips; keep warm.
In medium saucepan, bring broth to a boil; stir in couscous. Remove from heat and cover. Let stand 5 minutes.
In the same skillet place zucchini and yellow pepper; cook over medium heat, stirring occasionally, until tender yet crisp, about 5 minutes.
Fluff couscous with a fork and place on large platter. Drizzle with 1/2 of salsa. Top with zucchini and peppers, then chicken. Sprinkle with cheese. Drizzle with remaining salsa. Top with dollops of sour cream and green onions.
Servings:
4
Calories/Serving:
608
Nutrition:
Each serving provides approximately: 608 calories; 44 g protein; 62 g carbohydrates; 5 g fiber; 19 g fat (10 g saturated0; 108 mg cholesterol; 32 mcg folate; 2 mg iron; 963 mg sodium.
Source:
Wheat Foods Council
Average Rating:
<< Return to Recipes List
Comments about this recipe
WFC Management
3/1/2006 4:26 PM
Actually, thank you for the suggestion and we are looking into adding these features in our next set of enhancements.
david
3/1/2006 3:38 PM
Boy these recipes and the features on the site are just like allrecipes. But you can't scale the recipes or create a shopping list or have a recipe box.
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
--
1
2
3
4
5
Comments:
© 2008 The Wheat Foods Council
Contact Us
|
Site Map
|
Privacy Policy