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Chicken Couscous with Raisins and Lime Juice

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Chicken Couscous with Raisins and Lime Juice

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total prep 518 calories/serving


  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 whole small breasts), cut in bite-size pieces
  • 1 pint cherry tomatoes
  • 11/2 teaspoons minced garlic
  • 1 can (13 3/4 ounces) reduced-sodium chicken broth
  • 1/3 cup raisins
  • 1 box (10 ounces) 5-minute couscous
  • 1 cup parsley leaves
  • 2 limes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Heat oil in a 12-inch skillet over medium heat. Add chicken and cook 6 to 7 minutes or until pale golden, stirring occasionally.
  • Meanwhile cut tomatoes in half and mince garlic.
  • Add garlic to skillet and cook 1 minute longer. Add tomato halves and cook 1 minute more, stirring occasionally. Add chicken broth and raisins and bring to a boil.
  • Stir in couscous. Cover skillet and remove from heat. Let stand 5 minutes.
  • Chop parsley and squeeze limes (you need 1/4 cup juice). Uncover skillet and stir in parsley, lime juice, salt and pepper. Toss gently to mix. Serve immediately.
  • Couscous is a dried, fully cooked pasta that needs only a five-minute soak before it’s ready to serve.