Chicken with Tomato, Orange and Rosemary Couscous recipe

4 servings

2 tablespoons olive oil

4 boneless, skinless chicken breast halves

1/4 cup dry white wine, such as Sauvignon Blanc or water

1 cup zucchini, cut into 1/2 inch slices

1 (14.5 ounce) can chopped tomatoes, drained

1 teaspoon fresh or dried rosemary

1 (5.8 ounce) package NEAR EAST® Roasted Garlic and Olive Oil Couscous mix

3/4 cup peeled, seeded and chopped orange

Season chicken to taste with salt and pepper.

In a large skillet, heat olive oil over medium heat.

Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.

Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.

Stir in couscous and contents of Spice Sack.

Remove from heat.

Cover; let stand 5 minutes.

Fluff lightly with a fork.

Stir in chopped orange and serve with chicken.