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Katerina Posted May 26, 2005 02:31 PM
Couscous with Curried Chicken
1 cup couscous
1 tablespoon olive oil
1 lb. Boneless, skinless chicken breast, cut into strips
1 (16oz) package frozen mixed vegetables, carrots, cauliflower, & asparagus
1 (15 oz) can garbanzo beans
1 teaspoon chicken-flavor instant bouillon
1 cup water
1 teaspoon mild curry powder
½ teaspoon cumin
Heat oil in skillet over medium heat. Add chicken; cook and stir 6-9 minutes or until chicken is no longer pink, stirring constantly. Add vegetables, beans, bouillon, water, curry, and cumin. Bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are done.
Meanwhile, in a medium saucepan combine broth and butter, bring to a boil. Stir couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork before serving; spoon onto platter. Top with chicken mixture; sprinkle with parsley.
Yield: 6 servings
Couscous:
1½ cups chicken broth
2 tablespoons butter or margarine
1 cup uncooked RiceSelectTM Couscous
1 tablespoon chopped parsley
Couscous with Curried Chicken
1 cup couscous
1 tablespoon olive oil
1 lb. Boneless, skinless chicken breast, cut into strips
1 (16oz) package frozen mixed vegetables, carrots, cauliflower, & asparagus
1 (15 oz) can garbanzo beans
1 teaspoon chicken-flavor instant bouillon
1 cup water
1 teaspoon mild curry powder
½ teaspoon cumin
Heat oil in skillet over medium heat. Add chicken; cook and stir 6-9 minutes or until chicken is no longer pink, stirring constantly. Add vegetables, beans, bouillon, water, curry, and cumin. Bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are done.
Meanwhile, in a medium saucepan combine broth and butter, bring to a boil. Stir couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork before serving; spoon onto platter. Top with chicken mixture; sprinkle with parsley.
Yield: 6 servings
Couscous:
1½ cups chicken broth
2 tablespoons butter or margarine
1 cup uncooked RiceSelectTM Couscous
1 tablespoon chopped parsley