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Curried Chicken Vegetables and Couscous Skillet
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Publications International, Ltd., the Editors of. "Curried Chicken Vegetables and Couscous Skillet." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/curried-chicken-vegetables-and-couscous-skillet-recipe.htm> 02 December 2008.
Curried Chicken, Vegetables and Couscous Skillet
Prep and Cook Time: 19 minutes
Yield: Makes 4 servings
Ingredients:
1
package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips
1
pound chicken tenders
2
teaspoons curry powder, divided
3/4
teaspoon garlic salt
1/8
teaspoon ground red pepper
4-1/2
teaspoons vegetable oil
1
can (about 14 ounces) chicken broth
1
cup uncooked couscous
Preparation:
1.
Thaw vegetables according to package directions.
2.
While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.
3.
Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.
4.
Transfer chicken to plate; set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.
5.
Stir thawed vegetables into skillet; return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
Note:
For a special touch, add a dollop of plain yogurt to each serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 926 mg |
| Protein | 33 g |
| Fiber | 11 g |
| Carbohydrate | 45 g |
| Cholesterol | 77 mg |
| Total Fat | 9 g |
| Calories | 402 |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 2-1/2 |
| Meat | 3 |
This recipe appears in: Middle Eastern
