Cashew Chicken & Couscous
Courtesy of: Check Your Health website, Utah Department of Health
Courtesy: Chef Bryan Woolley
2 chicken breasts, cubed
1/2 cup green onions
3 tomatoes, diced
4 cups cooked couscous
1 cup cashews
1/2 finely chopped basil
Salt and pepper
- Prepare the couscous according to package directions. Low-fat chicken stock can be substituted for water. Set aside.
- Season chicken breasts with salt and pepper and place on a baking sheet. Bake at 425°F (or 220°C) for about 20 minutes or until the chicken reaches an internal temperature of 160°F (or 70°C).
- Dice the tomatoes and set aside. Chop the green onions and set aside.
- When chicken is done, being careful not to burn yourself, cut chicken breasts into bite-sized pieces.
- In a large bowl, combine prepared couscous, chicken, green onions, tomatoes, cashews, and basil. Lightly toss to combine ingredients. Add salt and pepper to taste.
- Serve either hot or cold. Enjoy!
Makes 6 servings
Tips from BALANCE for Blind Adults
- Adjust the ingredient amounts for the number in your family or store leftovers in a sealed container in the fridge and reheat in the microwave. Better yet, invite some friends to dinner!
- To save money, eliminate the cashews.
- Couscous is a granular food made from ground flour. It can be found in the dried pasta section of your grocery store.
- To avoid putting the chicken into a hot oven, turn the oven to 425°F (or 220°C) after placing the chicken inside. Remember to add about 15 minutes to the suggested cooking time.
- You can get low fat chicken stock in dry form in the baking section of your supermarket. Mix as directed on the package.