- 1 lb. chicken tenders, cut into small pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 can chickpeas (ceci beans)
- 3/4 cup couscous
- 1 bouillon cube
Saute chicken in oil until browned slightly. Remove from pan with slotted spoon.
In leftover oil and juices, saute onion until soft but not browned. Return chicken to the pan; then add chickpeas with liquid and bouillon cube. When chickpeas are sufficiently cooked, add couscous following the directions on the box.
Additional liquid and/or bouillon may be needed, depending on preference.
Read my observations.