2 smallred and yellow bell pepperscut into 1-inch-long thick strips
128-ozcan diced tomatoes and juices
114-ozcan chickpeasrinsed and drained
½cupkalamata olivespitted and quartered
¼cupchopped fresh flat-leaf parsleyplus more for garnish
1cupwhole wheat couscouscooked according to package directions
In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add diced tomatoes and juices and simmer 5 minutes.
Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to ½ cup water); salt and pepper to taste. Serve over couscous and garnish with more parsley, if desired.
• Make this Paleo or gluten free by using rice or cauliflower rice in place of couscous.