Ingredients
3/4
cup uncooked couscous
1
lb boneless, skinless chicken breast halves, cut into 3/4 to 1-inch pieces
1
can (14.5 oz) Mexican-style stewed tomatoes, undrained
1
can (15 oz) Progresso™ garbanzo beans or Chickpeas, drained, rinsed
1 1/2
cups frozen bell pepper and onion stir-fry
1
teaspoon cumin
Preparation
Cook couscous as directed on package.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3 minutes, stirring occasionally.
Stir in all remaining ingredients except couscous. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until chicken is no longer pink, stirring occasionally.
Fluff couscous with fork; spoon onto serving platter. Top with chicken mixture.
