Greek Couscous with Chicken & Feta

Greek Couscous with Chicken & Feta
Servings: 6 Prep 10 mins Cook 22 mins 30 seconds

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 cups Israeli pearl couscous
  • 1 1/4 cups low-sodium chicken broth
  • 6 ounces green beans, trimmed and halved
  • 2 cups cooked, shredded chicken breast
  • 3 plum tomatoes, seeded and chopped
  • 1 can (13.75 ounces) artichoke hearts, drained and roughly chopped
  • 1 cup crumbled reduced-fat feta
  • 1/3 cup kalamata olives, halved
  • 2 tablespoons lemon juice

Make It

1. Heat oil in a medium-size nonstick saucepan over medium-high heat. Cook garlic 30 seconds, then stir in onion, oregano and 1/4 teaspoon salt; cook 4 minutes.

2. Stir in couscous and cook for 1 minute. Add chicken broth and 1 cup water to pot and bring to a boil; reduce heat to medium-low and cook, covered, for 12 minutes or until water is absorbed. Add green beans to pot for last 5 minutes of cook time.

3. Stir in remaining 1/4 teaspoon salt, chicken, tomatoes, artichoke hearts, feta, olives and lemon juice and serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 6, chol. (mg): 19, sat. fat (g): 2, carb. (g): 42, fiber (g): 6, pro. (g): 16, sodium (mg): 968, Percent Daily Values are based on a 2,000 calorie diet.