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Ingredientes
- 1 c. Plain yogurt
- 1 x Tomato, seeded and minced
- 2 Tbsp. Chives, minced and divided Salt and pepper
- 1 jar (170-ml) artichokes (marinated), quartered, liquid removed
- 2 Tbsp. Vegetable oil, divided
- 1 med Onion, minced
- 2 x Cloves garlic, minced
- 1 med Red bell pepper, minced
- 1 1/2 c. Chicken stock
- 1 1/2 c. Couscous
- 1/3 c. Currants
- 2 Tbsp. Sun-dry tomatoes, oil-packed, liquid removed and minced
- 2 Tbsp. Pine nuts
- 1 whl chicken breast without skin, cut into strips
Direcciones
- In small bowl, combine lowfat yoghurt, tomato a 1 Tbsp. chives. Add in salt and peper to taste and set aside. Cut artichoke pcs in half,set aside.
- In large saucepan, heat 1 Tbsp. (15 ml) oil. Add in onion and garlic; saute/fry for 3 min. Add in red pepper, saute/fry for 2 min. Add in chicken stock; cover and bring to a boil. Stir in couscous, currants, sun-dry tomatoes and artichokes. Cover and remove from heat. Let stand 5 min.
- Meanwhile, toast pinenuts in large frying pan for 2 to 3 min or possibly till lightly browned. Remove and set aside.
- In same frying pan, heat remaining 1 Tbsp. (15 ml) over medium high heat. Add in chicken and saute/fry for 3 min or possibly till no longer pink inside.
- Stir chicken, pine nuts and salt and pepper to taste into couscous mix.
- Remove to platter and garnish with remaining chives. Serve with lowfat yoghurt mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 433 | |
| Calories from Fat 106 | 24% |
| Total Fat 12.17g | 15% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.18g | |
| Cholesterol 8mg | 3% |
| Sodium 188mg | 8% |
| Potassium 588mg | 17% |
| Total Carbs 68.49g | 18% |
| Dietary Fiber 6.0g | 20% |
| Sugars 13.57g | 9% |
| Protein 13.17g | 21% |
