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| 6 points per serving | |||||
| Ingredients: | |||||
| 2 medium | zucchini, seeded and chopped | ||||
| 1 cup | low sodium chicken broth | ||||
| 1/2 cup | water | ||||
| 2 Tbl. | chopped fresh mint | ||||
| 1 tsp | grated peeled fresh ginger, or1/2 tsp ground | ||||
| 4 oz | couscous | ||||
| 1/2 cup | shredded chicken breast | ||||
| 2 Tbl | lemon zest | ||||
| Directions: | |||||
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1. Combine the zucchini, broth, water, mint, lemon zest, and ginger in a medium saucepan; bring to a boil.
2. Stir in the couscous; remove the saucepan from the heat. Let stand, covered, 5 minutes. 3. Fluff the couscous with a fork, and gently toss with the shredded chicken. |
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