2 1/4 cups chicken broth
1 (10-ounce) package precooked couscous
1 medium onion, chopped
1 pound skinned and boned chicken breast halves, cut into 1-inch pieces
2 tablespoons olive oil
1 (15 1/4-ounce) can golden sweet whole kernel corn, drained
2 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
1 (15 1/4-ounce) can sweet peas, drained
1 teaspoon hot sauce
3 tablespoons chopped fresh parsley
Bring broth to a boil in a saucepan. Add couscous; cover and remove from heat. Let stand 10 minutes.
Sauté onion and chicken in hot oil in a skillet over medium-high heat 7 minutes or until tender. Stir in corn and tomatoes. Reduce heat; simmer, stirring occasionally, 5 minutes. Stir in peas, hot sauce, and parsley; cook 5 minutes. Stir in couscous.
