- 1 teaspoon olive oil
- 1/4 cup chopped walnuts
- 1 teaspoon olive oil
- 1/2 pound shiitake mushrooms, sliced
- 1 teaspoon olive oil
- 1/2 pound skinless, boneless chicken breast halves, cubed
- 3 cloves garlic, thinly sliced
- 1 1/4 cups fat-free chicken broth
- 3 cups ( lightly packed) baby arugula, very coarsely chopped
- 1 (5.9 ounce) package Parmesan-flavored couscous
- 1/4 cup chopped fresh basil
- Place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. Cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and transfer walnuts to a bowl.
- Heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. Remove mushrooms from pan. Add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
- Pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. Stir couscous into mixture, cover pan, and remove from heat. Let stand until liquid has been absorbed and couscous is tender, about 5 minutes. Add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.