I modified the squash recipe a few days later, adding peppers and tomatoes, and I use the Near East Whole Wheat Couscous brand, Garlic and Olive Oil flavour.
4 Chicken Breasts
1 C Whole-wheat Breadcrumbs (I used my homemade bread and crumbled it up, freezing it until needed)
2 T Fresh Thyme (1 T dried), chopped fine
2 T fresh Sage (1T dried), chopped fine
2 T Fresh Rosemary (1T dried), chopped fine (optional)
Salt and Pepper to taste or Mrs. Dash to taste
1 egg, beaten.
Mix the seasonings with the breadcrumbs.
Dip the chicken breasts in the egg, then coat with the breadcrumbs.
Cook in a saute pan over medium high heat, until cooked through, turning halfway through.
While chicken is cooking, make the squash medley (recipe below) and couscous.
1 T Olive oil or butter
2 Zucchini/Courgettes, washed and diced
2 Yellow Summer Squash, washed and diced
1 Poblano pepper, washed and diced
1 Onion, finely chopped
2 garlic cloved, minced (optional)
1 tomato, diced (optional)
Saute the squash, onion, peppers and zucchini in the olive oil, over medium-high heat. Cook until tender, stirring occasionally. Add garlic and tomato if desired, and cook for 2 minutes, or until heated through.
The tomato is not entirely necessary, but does add a good deal of colour to the medley, as does the poblano pepper. I did not use garlic, but it would definitely give your meal a bit of 'zip'. The squash medley, mixed with some concentrated tomato puree (the kind in a tube) and a little sugar to sweeten it, makes a delicious pasta sauce. Serve it with whole-wheat pasta and some grated cheese on top... YUM!