Couscous Chicken Supper

• 1 medium yellow summer squash, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breast halves
• 2 garlic cloves, minced
• 1-1/3 cups chicken broth
• 1 tablespoon dried minced onion
• 1 cup uncooked couscous

1. Place squash and peppers in an ungreased 15x10x1-in. baking pan. Sprinkle with the rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
2. Meanwhile, in a large skillet, cook chicken in remaining oil until a thermometer reads 170u0b0. Add garlic, cook 1 minute longer. Remove and keep warm.
3. Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables.

sweet red pepper, green pepper, rosemary, salt, pepper, olive oil, chicken, garlic, chicken broth, onion, couscous

Taken from www.tasteofhome.com/recipes/couscous-chicken-supper/ (may not work)