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Recipe info
Category: Dinner
Rating: 4.50
Contributor: Diana Rattray
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Skillet Chicken with Couscous
2 tbsps olive oil
4 skinless boneless chicken breast, cooked
1 lg onion, chopped
4 carrots, sliced thin
3 celery ribs, sliced
2 cloves garlic, minced
2 cups water
1 cup couscous
1 (15 oz) can garbanzo beans, rinsed and drained
2 tbsps lemon juice
1/4 tbsp black pepper

In a large skillet, heat oil over high heat, until hot. Add chicken and cook, turning, until browned on both sides, 10 to 12 minutes. Reduce heat to medium-low, cover, and cook chicken 10 minutes. Remove chicken to a dish and drain off fat and liquid from pan. Add onion, carrots, and celery to skillet. Cook over medium-high heat, stirring, until onion is softened, 2 to 3 minutes. Stir in garlic, water, couscous, garbanzo beans, lemon juice, and pepper. Heat to boiling, then reduce heat to medium-low. Place chicken on top of couscous mixture. Cover and cook 20 to 25 minutes, or until chicken is very tender and cooked through.

Serves 4.
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