SOUTHWESTERN SKILLET CHICKEN and COUSCOUS



4 boneless skinless chicken breast halves

1/4 tsp ground cumin

1/8 tsp pepper

1 & 1/2 cups water

2 tsp chicken bouillon granules

1/4 tsp ground cumin (again)

dash of pepper

1 cup uncooked couscous (or instant white/brown rice)

1 can (7 ounces) whole kernel corn, drained

3/4 cup chopped tomato

1/4 sliced green onions



1. Trim fat from chicken. Mix 1/4 tsp cumin and 1/8 tsp pepper;

sprinkle over both sides of chicken.



2. Spray nonstick skillet with cooking spray; heat over medium heat.

Cook chicken in skillet about 9 minutes, turning once, until brown.



3. Stir 1/2 cup of the water, the bouillon granules, 1/4 tsp cumin

and dash of pepper into skillet. Heat to boiling; reduce heat. Cover

and simmer about 7 minutes or until chicken is no longer pink when

centres of thickest pieces are cut.



4. Remove chicken from skillet. Stir in remaining 1 cup water into

skillet. Heat to boiling; remove from heat. Stir in couscous, corn,

tomato and onions; place chicken on top. Cover and let stand 5

minutes. Enjoy!



Makes 4 servings.