- 1/4 pound skinless, boneless chicken breasts
- 6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces
- 2 stalks celery, sliced
- 2 medium carrots, thinly sliced
- 1 1/3 cups chicken broth
- 1 cup couscous
- 1 medium green pepper, cut into strips
- 1 cup chicken broth
- 1 TBS cornstarch
Rinse chicken, pat dry. Cut into bite-size strips and set aside.
In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.
Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.
Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling. Stir in couscous; cover remove from heat. Let stand while preparing meat and vegetable mixture.
Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.
Combine the 1 cup broth and cornstarch, stir into skillet.
Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
Fluff couscous with a fork. Serve chicken mixture over couscous. Makes 4 servings.