Couscous with Curried Chicken and Vegetables

Couscous with Curried Chicken and Vegetables

Prep Time20 mins Cook Time15 mins Makes 4 Yield_measureservings

We’re spicing up our weekly dinner routine with curried chicken vegetable couscous! Ideal for both lunch and dinner.

Ingredients List

  1. 2 boneless, skinless chicken breasts, cut into thin strips
  2. 2 tsp. (10 mL) curry powder, divided
  3. 1 tsp. (5 mL) ground cumin, divided
  4. 1 Tbsp. (15 mL) Becel® Oil
  5. 1 onion, finely chopped
  6. 2 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachets
  7. 1 1/2 cups (375 mL) water
  8. 3 cups (750 mL) chopped broccoli
  9. 1 red bell pepper, chopped
  10. 1/4 cup (50 mL) raisins
  11. 1 Tbsp. (15 mL) tomato paste
  12. 1 cup (250 mL) couscous

Directions

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, 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.

Nutritional Information

Calories

350 (1 serving)

Total Fat

5g (1 serving)

Saturated Fat

0.5g (1 serving)

Polyunsaturated Fat

1.7g (1 serving)

Monounsaturated Fat

1.9g (1 serving)

Cholesterol

35mg (1 serving)

Sodium

340mg (1 serving)

Total Carbs

54g (1 serving)

Dietary Fiber

6g (1 serving)

Sugars

11g (1 serving)

Protein

22g (1 serving)

Calcium

8% (1 serving)

Iron

10% (1 serving)

Omega-6

0.1g (1 serving)

Vitamin C

180% (1 serving)

Vitamin A

35% (1 serving)

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