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Couscous and Glazed Chicken


Cooking light recipe

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  • 1/2 pound chicken breast tenders (about 6 tenders)
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon olive oil
  • Cooking spray
  • 2 tablespoons apricot preserves
  • 1 teaspoon balsamic vinegar
  • 1 cup fat-free, less-sodium chicken broth
  • 1/3 cup finely chopped dried apricots
  • 1/2 cup uncooked couscous
  • Onion to taste
  • Red pepper flake to tase



Step 1

Sprinkle chicken with salt and pepper. Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes or until done, turning after 2 minutes. Combine preserves, red pepper flakes and vinegar in a bowl; add chicken. Keep warm. Add broth to pan, scraping pan to loosen browned bits; add apricots and onion. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Gradually stir in couscous; top with chicken mixture. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.


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