Cantina Chicken and Couscous
Makes 5 servings
(Or 3 if your family eats like mine)
1 C Mediterranean couscous blend
1 3/4 C water
1/4 tsp cayenne pepper, divided
1/2 yellow or red onion (or both combined)
1 clove garlic, diced
1 Tb olive oil
1 tsp Stubbs Spice Rub for chicken
1 chicken breast
1 can pinto beans, rinsed and drained
1 can diced tomatoes, drained.
Fresh corn kernels, sliced off one cob. If using frozen, about 1/3 C kernels
1 fresh lime, washed and sliced into half moons
1/2 fresh avocado, diced
grated cheddar cheese
fresh lime juice
Bring 1 3/4 C water to a boil. Add the couscous blend reduce heat, cover and simmer for 18 minutes. Allow to rest with the lid on for a few minutes when done. Stir in a little olive oil and 1/8 tsp cayenne pepper.
Warm the olive oil in a large skillet on medium heat. Add diced onion, chicken and Stubbs spice rub and 1/8 tsp cayenne pepper. Sauté until no pink shows on the chicken. Add the garlic and the sliced limes and sauté another 2 minutes. Add the beans and the corn and cook another 3 minutes. Using a spoon, add the tomatoes in 3 batches to avoid over wetting the mixture. Continue to cook on low-medium heat for another 7 minutes, stirring occasionally.
Serve over couscous and enjoy with toppings. If you like cilantro, that would taste good also. But I don't like cilantro, so I don't recommend it.