Couscous with chicken, citrus, & scallions - Fox 2 News Headlines

Couscous with chicken, citrus, & scallions

  • Recipe CollectionMore>>

  • Asian Salads & Sauces at The Community House

    Asian Salads & Sauces at The Community House

    Wednesday, July 30 2014 12:22 PM EDT2014-07-30 16:22:45 GMT
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

  • Club Corp Charity Golf Outing

    Club Corp Charity Golf Outing

    Sunday, July 27 2014 12:03 AM EDT2014-07-27 04:03:46 GMT
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.
    The Skyline Club and TPC Michigan are hosting the 2014 ClubCorp Charity Classic Golf Outing. Its 18 holes of golf, continental breakfast, lunch, gifts prizes and awards! It's happening on Monday August 4, 2014.

Serves 2

- 1 teaspoon olive or vegetable oil
- ½ pound chicken breast, sliced
- 4 scallions (green onions), diced
- 1 cup low-sodium chicken broth
- ½ cup canned mandrin oranges, drained and rinsed - ½ grapefruit, peeled and sliced into small pieces, with pith removed
- 1 5.7 oz. box cous cous, cooked (follow instructions on box)
- 1 tablespoon sliced almonds, toasted*
 
 
In a large pan on medium-high heat, heat oil and then add chicken slices. Brown them lightly on all sides. Making sure they're cooked throughout, remove them and set aside. Add scallions to pan and saute them for 5-10 minutes until tender. Stir in broth and bring to a simmer. Stir in orange segments, grapefruit segments, and chicken, and simmer for 5 minutes until all ingredients are heated throughout. Add cooked cous cous and stir well. Sprinkle with toasted almonds, and serve.

*To toast almonds, spread them in a small pan and bake them at 350 F. for just 5-6 minutes, stirring once, until they have developed a pale brown color.

Nutritional analysis: Calories: 550 Kcal, Fat: 7.1 g, Cholesterol: 67 mg, Fiber: 6.1 g, Sodium: 123 mg, % Calories form Fat: 12%

Courtesy of www.5aday.com


 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices