Lemony Chicken Couscous
by Colleen Schoellkopf
serves: 2
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6 points per serving |
Ingredients: |
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2 medium |
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zucchini, seeded and chopped |
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1 cup |
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low sodium chicken broth |
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1/2 cup |
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water |
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2 Tbl. |
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chopped fresh mint |
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1 tsp |
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grated peeled fresh ginger, or1/2 tsp ground |
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4 oz |
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couscous |
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1/2 cup |
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shredded chicken breast |
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2 Tbl |
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lemon zest |
Directions: |
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1. Combine the zucchini, broth, water, mint, lemon zest, and ginger in a medium saucepan; bring to a boil.
2. Stir in the couscous; remove the saucepan from the heat. Let stand, covered, 5 minutes.
3. Fluff the couscous with a fork, and gently toss with the shredded chicken.
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