Prep Time: 15 minutes
Serves: 2
Ingredients
12 oz grilled chicken breast, cubed
1/2 cup whole wheat couscous, dry
1 cup chicken broth
Sun-dried tomatoes, about 20, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can green peas, drained
1/3 cup whole plain yogurt
1 bay leaf
4 whole cardamom pods
dash of cinnamon
dash of tumeric
dash of chili powder
1 tsp salt
1 tsp ground coriander
Optional sliced toasted almonds
Instructions
Fry the garlic and onions in a large skillet coated with olive oil spray for a few minutes until turning brown. Add chopped tomatoes. Stir until they become fluid, add broth. Bring to a boil and add spices. Slowly stir in yogurt, one tablespoon at a time. Add chicken, sun-dried tomatoes and peas. Then stir in dry couscous, cover, reduce the heat and simmer for 5 minutes. Remove from heat, fluff with fork, cover it again and let it sit for a few minutes before serving. Scatter the chicken with toasted almonds.