Curried Chicken Vegetables and Couscous Skillet
Curried Chicken, Vegetables and Couscous Skillet
Prep and Cook Time 19 minutes
YIELD Makes 4 servings
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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:
- Thaw vegetables according to package directions.
- While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper; toss to coat.
- 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.
- 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.
- 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.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| 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 |
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