HOWARD LEE PUCKETT

This recipe for Fast Saffron Hen With Couscous requires simply 10 minutes of prep for a flavorful dinner that wont placed on the kilos.

Prep: 10 minutes
Cook dinner: 16 minutes
Makes 5 servings

Components:
2 teaspoons olive oil
1/three cup chopped shallot
three/Four teaspoon paprika, divided
half teaspoon chopped recent thyme
1 teaspoon orange zest
1/eight teaspoon saffron threads
1 (14-ounce) can fat-free, reduced-sodium rooster broth
1 cup frozen shelled edamame
1 teaspoon salt, divided
1 cup raw couscous
Four ounces chopped bottled roasted pink peppers, rinsed
three/Four pound rooster breast

Directions:
1. In a Four-quart pot with a tight-fitting lid, warmth olive oil. Saute shallot, half teaspoon paprika, thyme, and orange zest over medium-high warmth, three minutes, till shallot softens.

2. Mix saffron and broth in a bowl; stir till saffron dissolves.

three. Add edamame, inventory, and three/Four tea-spoon salt to pot, cowl, and convey to a boil. As quickly as combination boils, add couscous, stir, and canopy tightly for five minutes. Uncover, add the peppers, and fluff the combination with a fork.

Four. Warmth a grill pan over medium-high warmth. Sprinkle rooster with remaining 1/Four teaspoon paprika and remaining 1/Four teaspoon salt. Add rooster to pan; cook dinner three minutes on either side or till completed. Take away rooster from pan; place on chopping board. Let sit 2 minutes. Lower rooster diagonally throughout grain. Serve over couscous. (Serving measurement: 1 cup couscous, about 2 ounces rooster breast)

Vitamin:

Energy 275 (17% from fats); Fats 5g (sat 1g, mono 2g, poly 1g); Ldl cholesterol 38mg; Protein 22g; Carbohydrate 34g; Sugars 2g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 38mg

 

 

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