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Couscous is the perfect base for soaking up all the veggies' natural juices, but quinoa, rice or pasta will work in a pinch. Just don't be shy with the herbed lemon-mayo sauce on top. Get the ...
Stir in the stock, oregano, tomatoes and olives and heat to a boil. Cook for 5 minutes or until the sauce is slightly thickened. Serve the sauce with the fish and couscous. For the couscous: Prepare 1 package (10 ounces) couscous according to the package directions, substituting Swanson® Chicken Broth for the water.
Coat the fish with the flour. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when ...
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes ...
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Moroccan-inspired chicken meatball bowls with whipped feta yogurt sauce & couscous Serves: 4 Prep time: 20 minutes Cook time: 20 minutes Ingredients 1 pound 93% lean ground chicken (or sub ground ...
Coat chicken thighs in salt and paprika. Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden. Put aside on a plate, in the oven to keep warm (low heat 200).
Dice the onion and mince the garlic, or push through a garlic press. In a large saucepan, heat 1 tbsp of olive oil and add the onion and garlic.