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Ingredientes
- 2 stalk lemongrass, trimmed to white center or possibly 1 tsp grated lemon peel
- 3 c. chicken stock
- 2 sm onions, thinly sliced
- 2 x jalapenos, seeded and chopped
- 1 lrg clv garlic, chopped
- 4 x boneless chicken breast halves, skinned and cut into 1-in pcs
- 16 x 4-inch asparagus spears
- 2 sm plum tomatoes, seeded and cut into 1/2-inch dice
- 2 Tbsp. unsalted butter salt and freshely grnd pepper
- 1/4 c. quick-cooking couscous, cooked according to package directions
- 1 c. fresh cilantro leaves
Direcciones
- Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-qt squcepan. Bring to a boil. Reduce heat and simmer 10 min. Remove lemongrass. Add in chicken and asparagus and cook till chicken is tender, about 3 min.
- Add in tomatoes. Whisk in butter. Season with salt and freshly grnd pepper.
- Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1609g | |
| Calories 1390 | |
| Calories from Fat 612 | 44% |
| Total Fat 68.33g | 85% |
| Saturated Fat 24.67g | 99% |
| Trans Fat 0.67g | |
| Cholesterol 398mg | 133% |
| Sodium 1650mg | 69% |
| Potassium 2458mg | 70% |
| Total Carbs 55.41g | 15% |
| Dietary Fiber 9.7g | 32% |
| Sugars 9.36g | 6% |
| Protein 132.05g | 211% |
