Mediterranean Medley

If you are gluten free you can change the cous cous to quinoa or brown basmati rice. This is a very flavorful and healthy main meal recipe.
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Mediterranean Medley

Yield: 6 servings

Prep, cooking time 23 minutes

3 cups no msg chicken broth
2 cups cous cous
1 ½ lbs boneless, skinless chicken breasts cut into bite sized pieces
½ red onion diced
1 oz garlic chopped
1 med yellow or orange bell pepper diced
1 medium zucchini cut in half lengthwise and sliced
6 oz Portobello or Crimini mushrooms sliced.
NOTE: Remove gills from Portobello mushrooms to avoid bitterness
1 ½ lbs Roma tomatoes diced
5 oz reduced fat feta cheese
1 oz capers
10-12 pitted whole Kalamata olives
2 tablespoon extra virgin olive oil
1 tablespoon butter
2 teaspoons sea salt
1 tablespoon sugar
1 oz fresh basil remove stems and cut into ribbons
fresh ground pepper (to taste)

Bring chicken broth and butter to a boil, stir in cous cous, cover and reduce heat to simmer for 3 minutes. Fluff cous cous with a fork, replace cover and turn off heat. In a large, high walled sauté pan or non stick wok, add olive oil, onions, garlic and chicken. Sauté (high heat) till chicken starts to brown, add remaining ingredients except for feta cheese. Sauté for 8-10 minutes stirring frequently and reduce heat. Portion cous cous onto plates and ladle your Mediterranean medley over cous cous and sprinkle about ¾ oz of feta crumbles on each serving. Enjoy!
c.2010 Aron David Bradley


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