Ingredients
1/2 cup chopped onion1 tablespoon plus 1 teaspoon olive oil, divided3 tablespoons minced garlic2-1/2 cups chicken broth, divided1/4 cup pitted Greek olives, chopped3 tablespoons chopped sun-dried tomatoes (not packed in oil)1 tablespoon quick-cooking tapioca2 teaspoons grated lemon zest1 teaspoon dried oregano6 boneless skinless chicken breast halves (6 ounces each)1-3/4 cups uncooked couscous1/2 cup crumbled feta cheese
Preparation
In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon zest and oregano. Add chicken. Cover and cook on low for 3-1/2-4 hours or until chicken is tender. If desired, cut chicken into pieces.
In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.
