CHICKEN FLORENTINE COUSCOUS

Serves 4

 

2

tablespoons pine nuts or walnuts

4

boneless, skinless chicken breast halves

1/4

teaspoon salt (optional)

1/4

teaspoon black pepper

1

tablespoon olive oil

1

clove garlic, minced

1-1/2

cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed and drained

1

medium tomato, chopped and seeded

2

tablespoons chopped fresh basil or 3/4 teaspoon dried basil

One

5.9-ounce package NEAR EAST Parmesan Couscous

 

1.   In large skillet, heat pine nuts over medium high heat, shaking skillet frequently until nuts are lightly browned.  Remove from pan; set aside.

2.   Sprinkle chicken with salt and pepper.

3.   In same skillet, heat olive oil over medium heat.  Add chicken and garlic; cook 3 to 4 minutes on each side or until no longer pink inside.  Remove from pan; set aside.

4.   In same skillet, combine 1-1/3 cups water, contents of seasoning packet, spinach, tomato and basil;  bring to a boil.   Stir in couscous; arrange chicken over couscous.  Cover; let stand 5 minutes.  Sprinkle with pine nuts before serving.

Original source: http://www.neareast.com

 

Nutritional Information:

Weight Watchers POINTS value: 8