• 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.