Black Bean Lime Chili w/ Couscous

Couscous:
1 cup water
2/3 cup couscous

Chili:
3 T olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 T chili powder
1 14.5 oz can stewed tomatoes (undrained)
1 14.5 oz can black beans (undrained)
1 10 oz can or 2 cups shredded cooked chicken
1/2 cup lime juices (approx 3 limes)
1/4 chopped fresh cilantro

Bring water to boil - pour in couscous; stir in and cover.  Remove from heat and allow to sit, covered 15 minutes.  Heat oil in stockpot or dutch oven over medium heat.  Cook onion until soft.  Add garlic and cook 1 minute.  Add peppers and chili powder and cook another minute.  Stir in tomatoes and beans; bring to a simmer and hold 5 minutes.  Add chicken and stir in, until heated.  Turn off heat and stir in lime juice and cilantro.  Fluff couscous with a fork and mix with chili.  Makes 4-6 servings.


Another old favorite.  This was originally a recipe from a show called Calorie Commando, which took favorite but fattening meals and cut down the fat and calories while still keeping them yummy.  Sometimes the recipes were kind of meh, but there was always a neat tip.  One tip that isn't used here (or in any of my current stash) is to use low-fat dairy products instead of fat-free.  The reasoning, according to the host, is that there isn't much of a caloric difference but fat carries flavor, and the whole point is eating tasty food.  

The original recipe called for serving the chili over the couscous, but I like it mixed in.  It makes it easier to put in a container to heat later for lunch, and I also think the couscous gets a better chance to absorb the flavors.