A few dollops of light sour cream are all you need to add richness to this dish. Israeli couscous adds texture, but you can substitute with orzo pasta. You'll find sumac, a fruity Middle Eastern spice, in specialty stores and select grocery stores. Replace it with smoked paprika if you can't find any.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Method
In saucepan, cook couscous according to package directions; drain and set aside. In nonstick skillet, heat oil over medium heat; cook onion and garlic until onion is translucent, about 2 minutes.Sprinkle chicken with sumac, salt and pepper. Add to skillet and cook, stirring occasionally, until chicken is light golden and no longer pink inside, 8 minutes.
Meanwhile, in large saucepan of boiling water, cook green beans until tendercrisp, about 4 minutes.
Whisk together sour cream, half of the lemon juice and the mustard; add to skillet along with couscous and green beans, stirring until combined. Sprinkle with remaining lemon juice and tarragon.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 126 mg
- Sugars 3 g
- Protein 20 g
- Calories 279.0
- Total fat 5 g
- Cholesterol 35 mg
- Saturated fat 1 g
- Total carbohydrate 39 g
%RDI
- Iron 9.0
- Folate 18.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 13.0
