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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.

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  • Cooking time15 min
  • Prep time20 min
  • Servings4
recipe image Couscous with Curried Chicken and Vegetables


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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