1 (14 1/2-ounce) can vegetable broth
1/4 cup water
3 tablespoons olive oil, divided
1 (4.8-ounce) package Israeli couscous
1/2 cup raisins
1/3 cup chopped fresh Italian parsley
1 (2.25-ounce) package slivered almonds
1 tablespoon lemon juice
2 small celery ribs, diced
3 garlic cloves, pressed
4 skinned and boned chicken breast halves, cut into strips
Bring broth, 1/4 cup water, and 1 tablespoon oil to a boil in a saucepan over medium heat.
Stir in couscous and seasoning packet. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and couscous is tender. Fluff with a fork. Stir in raisins and next 4 ingredients.
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic, and saute 2 to 3 minutes or until tender. Add chicken and saute 8 minutes or until browned.
Spoon couscous onto a serving platter; top with chicken.
« Pasta
