Chicken breast, cooked in a Dutch oven, simmers in a light broth with a collection of vegetables. Kalamata olives and couscous adds a delicious taste and unexpected texture.
Prep Time10 minutes
Cook Time40 minutes
Total Fat12 g
Total Carbohydrate24 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Place chicken in a large Dutch oven, cover with broth and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through. Transfer chicken to a plate and let cool. Using 2 forks, shred chicken breasts.
Strain the broth and return to pan. Add the chicken, carrots, celery, onions and chickpeas. Simmer 10 minutes or until the vegetables are soft.
Cook the couscous according to package directions. Stir the olives, parsley and lemon zest into the couscous.
Divide couscous among bowls and top with soup.
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