1 cup sodium- reduced chicken stock or sodium reduced vegetable stock
1/2 cup of couscous
1 tbsp on butter
1/4 cup chopped onion
1/2 cup zucchini
2 tomaotoes, peeled, seeded and chopped
1tbsp of olive oil or grapeseed oil for frying
1/2 cup diced cooked chicken(steam, boil, bake make it anyway you like)
Cook chicken first. Add your olive oil or grapeseed oil to pan and cook chicken breast about 6 min on each side. Let cool and dice later. I like to steam chicken for Charlie because it’s gentler on his tummy.
Bring the stock to a boil and pour over the couscous, stir with a fork and set aside for 6 minutes, by which it will have absorbed the stock.
Meanwhile melt butter in a saucepan and saute the onions for 2minutes. Add the zucchini and saute for 4 minutes, then add the tomato and cook for 1 minute. Fluff the couscous with a fork and mix in the zucchini and tomato mixture together with chicken.
If you don’t have coucous, try quinoa. Quinoa is a lovely grain, it cooks just as quickly and is loaded with protein it tastes just as yummy with this recipe.
The Hamilton Beach 11 litre Digital Air Fryer with Rotisserie and Rotating Basket has been…20 January, 2010