Ingredients:
2 tablespoons olive oil
1 cup yellow onions, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1/4 cup red bell peppers, diced
1 tablespoon garlic, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne
4 cups low sodium chicken broth
2 cups cooked chicken breasts, shredded
1 (14 1/2 ounce) cans diced tomatoes
1/2 cup creamy peanut butter
1/4 cup dry instant couscous
4 cups mustard greens, stemmed, chopped
salt
Directions:
Heat oil in a stock pot.
Add onion sauteing until transparent.
Add carrot, celery, bell pepper, garlic, and seasonings.
Cook about 4 minutes, stirring often.
Add broth, chicken, tomatoes and greens.
Bring to a boil, reduce heat to low, and simmer 10 minutes.
Stir in peanut butter and couscous.
Cover, remove from heat, and allow to sit 5 minutes.
Garnish each serving with peanuts and scallions.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.