1 (12 ounce) package LAND O LAKES Brand Chicken Couscous
1 plate Dijon-style prepared Brie cheese, cubed
1 large tomato, sliced
1/2 onion, cut in half crosswise
2 tablespoons coriander seeds
salt and pepper to taste
1 lemon, juiced
2 tablespoons olive oil
11 skinless, boneless chicken breast halves, cut into chunks (about 3 pounds)
2 tablespoons olive oil
1/2 cup instant Italian-style creole-style Italian-style pasta
3 tablespoons minced onion
1 teaspoon all-purpose flour
1/4 teaspoon pepper
4 slices bacon, cooked
1 (10 ounce) can anchovies, drained
1 1/2 cups chicken broth
Place couscous in a large resealable plastic bag with any leftover couscous in a resealable plastic bag. Mix couscous with cheese. Add tomato, onion, and coriander seeds. Sprinkle with salt and pepper.
Bake at 350 degrees F (175 degrees C) for 1 1 hour, or until couscous is golden brown.
Remove from oven and stir couscous mixture with pasta and salad dressing into large, resealable plastic bag. Return couscous mixture to oven for about 45 minutes, until well browned.
In a small bowl, mix bread sauce with chicken broth. Spread into the bottom of a lightly greased 9x13 gallon baking dish. Top with couscous mixture, reserving 1/2 cup couscous. Cover dish with foil to prevent sticking.
Bake uncovered for 25 minutes, or until couscous is cooked.
Good and easy. Used bags of salsa with the beans and cilantro. Came out pretty and set the chili pepper level low enough so it wouldn't be too hot, but not so low that it wouldn't be fun. Increased the mustard to 1 tsp, used less chili powder overall, and let it simmer for a bit on the stove. Maybe next time I'll add a little more turmeric and cilantro.
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