Try the Tuscan chicken breasts from Gardein for this recipe - you'll need 2 packages, and you can either discard the sauce that comes packaged separately, or save it for another use.Chop the 'chicken' to equal 2 cups; cook in a skillet coated with cooking spray over medium heat for about 7-8 minutes, until the liquid is absorbed and the 'chicken' is lightly browned.
Meanwhile, cook 1 cup uncooked Israeli couscous according to package directions. This ingredient might also be labeled 'Middle Eastern' or 'pearl' couscous, and is much larger than smaller (French) couscous grains; look for it near rice in the grocery store.
In a large bowl, combine 1/4 cup chopped and pitted kalamata olives, 2 tablespoons chopped flat-leaf parsley, 1 tablespoon chopped capers, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 tsp. black pepper, and 1 minced garlic clove; stir with a whisk. Note: I omitted the 1/4 tsp. salt from the dressing, since Gardein chicken already has a fairly high sodium content.
Stir in the couscous, tossing gently to coat. Just before serving, stir in the 'chicken'. 1 and 1/2 cups makes a serving of 350 calories.
Cost:
Israeli couscous $5.99
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