ROLL OVER STARS
Toss chicken with half of curry and cumin.
Heat Becel® Oil in a large non-stick skillet. Brown chicken until no longer pink. Set aside. Add onion to skillet and sauté over low heat for about 3 minutes. Stir in tomato paste and saute 1 minute. Add OXO, water, broccoli, red pepper, raisins, chicken, couscous and remaining curry and cumin.
Bring to a boil, remove from heat, cover and let stand 5 minutes. Fluff with a fork before serving.
: Curried Chicken & Vegetable Couscous