Preheat the oven to 425degrees, start the couscous. While that's cooking work on the chicken.
Couscous with Zucchini & Tomatoes
1 T. minced garlic
1/2 c. couscous
1 T. olive oil (divided)
2 c. Chicken stock
1 small onion, diced
1 medium zucchini, diced
3 plum tomatoes, seeded then diced
Fresh ground pepper
1/2 c coarsely torn basil leaves
Lightly brown the couscous in half the olive oil for about 5 minutes, stirring. Add 1 1/2 c. of the stock, cover the pot and simmer 6-8 minutes. Drain in a colander and lightly rinse to remove the starch. Place the rest of the olive oil in a large saucepan. Saute the onion, zucchini and garlic for 8-10 minutes stirring until tender. Add remaining stock and cook 2 minutes. Stir in tomatoes, salt & pepper. Cook another minute. Add the couscous, basil and parsley. Stir well. Serve immediately.
Parmesan Crusted Chicken
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
4 boneless/skinless chicken thighs
4 t. Italian seasoned dry bread crumbs
Combine the mayonnaise & cheese. Spread on the chicken, then sprinkle with breadcrumbs. Bake in a 425degree oven for 20 minutes.
Happy eating,
Elizabeth
