Couscous a la Me!

At 9 weeks pregnant with full-on morning sickness and food aversion, I was craving something with black beans, chicken and tomatoes, but couscous sounded good too. After a search online, nothing popped up so I created this. Turned out pretty good. Enjoy! Next time I'm going to add cream cheese and mix it in. I bet it'll be even better.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 584 Calories

Ingredients

• 2 cups water
• 2 tablespoons olive oil
• 2 teaspoons butter
• ½ onion, chopped
• 2 (14.5 ounce) cans diced tomatoes
• ¼ cup shredded Cheddar cheese (Optional)
• ½ red bell pepper, chopped
• ½ yellow bell pepper, chopped
• 1 teaspoon chicken bouillon granules (Optional)
• ¼ teaspoon garlic powder, or to taste
• 1 splash dry white wine (Optional)
• ½ orange bell pepper, chopped
• 1 (10 ounce) box couscous
• ½ pound boneless chicken tenders, cut into bite sized pieces
• 1 (14.5 ounce) can black beans, drained

Recipe Instructions

Step 1

Bring the water to a boil in a saucepan with the chicken bouillon and the butter; pour over the couscous in a large bowl. Cover the bowl with plastic wrap and allow the couscous to absorb the moisture entirely, 5 to 7 minutes. Fluff with a fork. Set aside.

Step 2

Heat the olive oil in a large skillet over high heat. Cook the red, yellow, and orange bell pepper with onion in the hot oil until softened, about 5 minutes; season with the garlic powder. Add the chicken to the skillet and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. Stir the couscous, tomatoes, black beans, and white wine into the mixture; continue cooking and stirring until heated through, 2 to 3 minutes. Top with the cheese to serve.