For 2 (note; just 2):
–4 chicken tenderloins or breast strips
–basil (fresh if possible, 4 diced leaves; or one tablespoon, dried)
–red bell pepper (one-half, medium, cut in 1-inch pieces)
–cayenne pepper (one-fourth teaspoon)
–Vidalia onion (one-half, medium, sliced)
–green beans (1 large handful)
–corn (one-half cup)
–sugar (1 teaspoon)
–chicken broth (non-fat, low sodium)
–red wine (one-fourth cup)
–couscous (1 small package)
1 – Place the chicken, red bell pepper, Vidalia onion, green beans, and corn in a slow cooker. Season with basil, cayenne pepper, sugar, salt, pepper, and olive oil. Add red wine. Pour chicken broth in the cooker just to cover the chicken and vegetables. Season with a few drops of olive oil.
2 – Place the cooker on low, and let cook for 5 and one-half hours. Remove the chicken and shred (chicken will already have begun to break apart). Return the chicken to the cooker, and cook on low for 30 minutes longer. When finished, place the setting on warm until time for dinner.
2 – Place one and one-fourth cup water in a covered baking dish. Add the couscous spice package and a few drops of olive oil. Microwave on high for 6 minutes (until just boiling). Pour the couscous in the water with the spices. Stir. Re-cover, and let sit for at least 5 minutes.
3 – Serve the chicken stew, hot, atop the couscous.
–chicken stew adapted from a clipping from an old Southern cookbook.