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Curried Chicken Vegetables and Couscous Skillet

Curried Chicken, Vegetables and Couscous Skillet

Curried Chicken, Vegetables and Couscous Skillet

Prep and Cook Time 19 minutes


Makes 4 servings


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


  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.


For a special touch, add a dollop of plain yogurt to each serving.

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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