TLC Cooking "Curried Chicken, Vegetables and Couscous Skillet"

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:

DIETARY EXCHANGE:

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