Prep time: 15 minutes
2 pounds skinless, boneless chicken breast halves
2 14 ½ oz cans diced tomatoes with basil, oregano, and garlic, undrained
1 ½ cups water
2 6 oz pkgs couscous with toasted pine nut mix
1 c crumbled feta cheese (4 ounces--I used 6 oz)
½ c pitted kalamata olives, coarsely chopped
Cut chicken into ½ inch pieces. Place chicken in slow cooker. Add undrained tomatoes and 1 ½ c water.
Cover and cook on low for 5-6 hours, or on high for 2 1/2-3 hours. Stir in couscous, cover and let stand for five minutes. Fluff couscous with fork.
To serve, spoon couscous mixture on plate. Sprinkle with feta cheese and olives.
Serve with a salad and bread.
I made this tonight for Bob and Lynne, and Mike and Jennie. Everyone said this is a keeper! Haley, these olives are not the green ones that you don't like:)
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