From Better Homes and Garden's Prizewinning Recipes cookbook.
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)
1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.