Chicken Couscous Sandwiches
The Kerr House

3 Cups Chicken Broth
4 Tablespoons Butter
2 Cups Couscous
2 – 3 Scallions, thinly sliced
1 Bell Pepper, Red or Orange
1 Small Zucchini, Chopped
2 Medium Carrots, Chopped
1 Pound Boneless, Skinless Chicken Breasts
Butter for Sautéing Chicken
6 Ounces Monterey Jack Cheese, finely shredded
1/3 Cup Ranch Dressing
4 Whole Wheat Pita Breads
Cayenne Pepper to taste

Bring broth and butter to boil. Remove from heat. Add couscous and cover. Let stand 5 minutes. In large bowl, combine couscous and prepared vegetables. Trim chicken of any visible fat. Sauté chicken approximately 7 minutes. Cut chicken into small cubes and add to couscous mixture. Season to taste. After mixture has cooled, stir in cheese. Add only enough dressing to achieve desired moistness and flavor. Fill pita bread halves with mixture. Sprinkle with cheese. Bake sandwiches in a 350 degree oven 7 to 10 minutes or until heated through and bread is slightly crispy. Serves 8.