Chicken with Couscous and Asparagus

Chicken with Couscous and Asparagus
Servings: 4 Prep 10 mins Cook 20 mins


  • 4 tablespoons vegetable oil
  • 4 boneless, skinned chicken breasts (1 pound), pounded to 1/4-inch thickness
  • 4 tablespoons Dijon-style mustard
  • 1/4 cup plain bread crumbs
  • 3/4 pound asparagus spears
  • 1 5.7 ounce box herbed chicken-flavor couscous
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Make It

For chicken:

1. Heat 2 tablespoons vegetable oil in large skillet over medium-high heat.

2. Spread both sides of each chicken cutlet with total of 1 tablespoon mustard. Dip in bread crumbs. Saute 2 chicken pieces in hot oil about 3 minutes on each side until golden. Set aside and keep warm. Repeat with remaining oil and chicken.

3. Cut asparagus spears into 1-inch pieces.

For couscous:

4. In a medium-size saucepan, bring to boiling water called for in couscous package directions, plus an additional 1/4 cup water. Add asparagus; cook for 3 minutes. Add couscous along with remaining ingredients specified in package directions. Cover; remove from heat. Let stand 5 minutes. Stir in lemon juice, salt and black pepper. Spoon onto platter. Top with chicken.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 18, chol. (mg): 66, carb. (g): 41, pro. (g): 34, sodium (mg): 957, Percent Daily Values are based on a 2,000 calorie diet.