2 cups couscous
1/2 cup sliced asparagus
2 cups water
1/2 tablespoon salt
1/2 cup lemon juice
2 tablespoons brown sugar
2 (4-ounce) boneless chicken breasts
1/2 cup red bell pepper, roasted, peeled and chopped
1 cup fresh chopped spinach leaves
1/4 cup part-skim shredded mozzarella cheese salt and pepper to taste
1/2 cup flour
1 tablespoon granulated garlic or minced fresh garlic
1 tablespoon canola oil
Pour uncooked couscous into a bowl and spray with cooking spray. Mix thoroughly.
Blanch asparagus in boiling water for 40 seconds. Drain and add to couscous.
In a separate bowl, boil 2 cups of water. Add salt, lemon juice and brown sugar to boiling water. Pour heated water mixture into the bowl of couscous and let sit for 5 to 7 minutes until water is absorbed.
Preheat oven to 350 degrees. Cut a pocket in the chicken breasts. Stuff with red pepper, spinach, mozzarella cheese, and salt and pepper to taste. Combine flour and garlic. Close pocket and roll chicken lightly in flour mixture. Heat oil in nonstick skillet, add chicken and cook until golden brown. Place browned chicken in oven and cook for 30 minutes, until juices run clear. Serve chicken on couscous and asparagus. Makes 2 servings.
Per serving: 1,142 calories; 14 g fat (3 g saturated fat; 11 percent calories from fat); 192 g carbohydrates; 80 mg cholesterol; 1,975 mg sodium; 59 g protein; 13 g fiber.