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Couscous with Curried Chicken and Vegetables

  • Cooking time15 min
  • Prep time20 min
  • Portions 4
recipe image Couscous de poulet et de légumes au cari


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

Nutrition facts

Total Fat5.00 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.700 g
Monounsaturated Fat1.900 g
Cholesterol35 mg
Sodium340 mg
Total Carbs54.00 g
Dietary Fiber6.0 g
Sugars11.00 g
Protein22.00 g
Calcium8 %
Iron10.00 %
Omega-30.00 g
Omega-60.10 g
Vitamin C180.0 %
Vitamin A35.0 %


  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.