arugula, chicken, and walnut couscous

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1/4 cup chopped walnuts
• 1 teaspoon olive oil
• 1/2 pound shiitake mushrooms, sliced
• 1 teaspoon olive oil
• 1/2 pound skinless, boneless chicken breast halves, cubed
• 3 cloves garlic, thinly sliced
• 1 1/4 cups fat-free chicken broth
• 3 cups ( lightly packed) baby arugula, very coarsely chopped
• 1 (5.9 ounce) package parmesan-flavored couscous
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. remove from heat and transfer walnuts to a bowl.
• heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. remove mushrooms from pan. add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
• pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. stir couscous into mixture, cover pan, and remove from heat. let stand until liquid has been absorbed and couscous is tender, about 5 minutes. add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.