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Couscous with Curried Chicken and Vegetables

We’re spicing up our weekly dinner routine with curried chicken vegetable couscous! Ideal for both lunch and dinner.
  • Cooking time15 min
  • Prep time20 min
  • Portions 4
recipe image Couscous with Curried Chicken and Vegetables

Ingredients

  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 2 tsp. (10 mL) curry powder, divided
  • 1 tsp. (5 mL) ground cumin, divided
  • 1 Tbsp. (15 mL) Becel® Oil
  • 1 onion, finely chopped
  • 2 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachets
  • 1 1/2 cups (375 mL) water
  • 3 cups (750 mL) chopped broccoli rabe
  • 1 red bell pepper, chopped
  • 1/4 cup (50 mL) raisins
  • 1 Tbsp. (15 mL) tomato paste
  • 1 cup (250 mL) couscous

Nutrition facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Toss chicken with half of curry and cumin.
  2. 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 rabe, red pepper, raisins, chicken, couscous and remaining curry and cumin.
  3. Bring to a boil, remove from heat, cover and let stand 5 minutes. Fluff with a fork before serving.