• 2 t olive oil
• 4 chicken breasts
• 1 onion, chopped
• 4 carrots, sliced thin
• 3 celery, sliced
• 2 garlic cloves, minced
• 2 c water
• 1 c couscous
• 15 oz can garbanzo beans, rinsed and drained
• 2 t lemon juice
• ¼ t pepper

In a large skillet, heat oil over high heat, until hot. Add chicken and cook, turning, until browned on both sides, 10 to 12 minutes. Reduce heat to medium-low, cover, and cook chicken 10 minutes.

Remove chicken to a dish and pour off fat and liquid from pan.

Add onion, carrots, and celery to skillet. Cook over medium-high heat, stirring, until onion is softened, 2 to 3 minutes.

Stir in garlic, water, couscous, garbanzo beans, lemon juice, and pepper. Heat to boiling, then reduce heat to medium-low. Place chicken on top of couscous mixture. Cover and cook 20 to 25 minutes, or until chicken is very tender and cooked through.

Cooking time: 40 minutes

Diana's Kitchen