Cous Cous with chicken, asparagus, spinach, and tomato*
Ingredients: 1 box of whole wheat cous cous
1 pound of organic chicken breast, cut into ¼ inch strips
½ teaspoon of salt
½ teaspoon of black pepper
1 cup (1 inch) slices asparagus
2 cups cherry tomatoes, halved
1 bag of organic spinach
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoon fresh chopped basil
2 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese
Preparation: Cook desired amount of cous cous according to package directions.
Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add spinach, tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in cous cous, basil, vinegar, and oil. Arrange 2 cups of mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Serves 4.
*Adapted from Cooking Light Recipe, April 2008