Description
I got this recipe about 2 years ago in a magazine which i promptly misplaced. About a month ago i got it again in an email from cuisine at home. This time i promptly made it with mustard greens from my garden and took it to a potluck. All i brought home was an empty pot it was so good. I've adjusted the cayenne because some people found it to be a bit warm at 1/2 tsp although my dh and i enjoyed it as is.
Ingredients
- Olive Oil
- Yellow Onion
- Carrot
- Celery
- Red Bell Pepper
- Garlic
- Chili Powder
- Salt
- Cayenne
- Low Sodium Chicken Broth
- Cooked Chicken Breasts
- Diced Tomatoes
- Creamy Peanut Butter
- Instant Couscous
- Mustard Greens
Instructions
- Heat oil in a stock pot
- Add onion sauting until transparent
- Add carrot, celery, bell pepper, garlic, and seasonings
- Cook about 4 minutes, stirring often
- Add broth, chicken, tomatoes and greens
- Bring to a boil, reduce heat to low, and simmer 10 minutes
- Stir in peanut butter and couscous
- Cover, remove from heat, and allow to sit 5 minutes
- Garnish each serving with peanuts and scallions