Ingredients
1
tablespoon butter
1
cup diced onions
1/2
teaspoon salt
2
garlic cloves, finely chopped
2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups chopped cooked chicken
1 1/2
cups uncooked couscous
1
jar (10 oz) roasted red bell peppers, drained and coarsely chopped
1/2
cup crumbled feta cheese
2
tablespoons chopped fresh flat-leaf (Italian) parsley leaves
1
teaspoon chopped fresh thyme leaves
Preparation
In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
Stir in feta, parsley and thyme.
