Cashew Chicken & Couscous

Courtesy of: Check Your Health website, Utah Department of Health
Courtesy: Chef Bryan Woolley

Ingredients

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

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.