Chicken with Israeli Couscous –  Servings: 3  (Serving Size: ½ cup scoop)

12 ounces, Chicken (cooked/grilled)

½ Cup Israeli couscous

1 ½ Cup Low sodium chicken stock

1/8 Cup Carrots (shredded)

1/8 Cup Green onion (chopped)

¼ Cup Roasted red & yellow peppers (diced)

¼ Cup Oven roasted tomatoes (diced)

1 teaspoon Butter (unsalted)

½ ounces Parmesan cheese

3 tsp Carrot sauce

Garnish: Microgreens

In a hot sauté pan add couscous. On medium heat, slowly stir the dry couscous to toast for about 5 minutes. Turn down the heat on the pan. While stirring, slowly add half the chicken stock. Let simmer until the stock is absorbed, then add more. Do this until all chicken stock is used. Continued stirring is required. When all liquid is absorbed, add in all vegetables and sauté for 2- 3 minutes or until the carrots are soft. To finish, stir in the cheese and butter. Serve hot.

Per serving: 310 calories, Protein 31g, Carbohydrates 35g, Fat 5g, Sodium 1086mg, Fiber 3g