45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 235g
Price Per Serving: 1.57$
304kcal
Nutrition
Calories: 304kcal
Protein: 22.79%
Fat: 27.79%
Carbs: 49.42%
Ingredients
- 0.3 teaspoon pepper black freshly ground
- 15.5 ounce garbanzo beans drained and rinsed canned (garbanzo beans)
- 1.5 cups cherry tomatoes halved
- 10 ounce couscous
- 0.3 cup olive oil extravirgin
- 1.5 cups fat-skimmed beef broth fat-free
- 1 cup basil fresh chopped
- 1 cup basil fresh chopped
- 1 garlic clove minced
- 1 cup spring onion sliced
- 0.8 teaspoon salt
- 3 tablespoons sherry vinegar
- 12 ounces chicken breast boneless skinless
Equipment
- bowl
- sauce pan
- slotted spoon
Directions
- Bring broth to a boil in a medium saucepan.
- Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.
- While chicken cools, add couscous to broth; stir well. Cover and let stand 10 minutes.
- Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next 5 ingredients (basil through garlic).
- Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts
Properties
Nutrition Score
15.654347690551%
Flavonoids
Nutrients percent of daily need