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CURRIED CHICKEN AND BROCCOLI COUSCOUS

CURRIED CHICKEN AND BROCCOLI COUSCOUS

Yields 4 servings

Ingredients

12  ounces boneless, skinless chicken breasts, cut into ½-inch strips, or chicken tenderloins

2  teaspoons curry powder, divided

1  teaspoon Extra Virgin Olive Oil, divided

1/2  cup chopped onion

1  (16 ounce) can reduced-sodium chicken broth

1-1/2  cups broccoli flowerets

1/2  cup chopped red bell pepper

1/3  cup raisins

2  teaspoons firmly packed brown sugar

1  cup NEAR EAST Original Plain Couscous

Instructions

  1. Sprinkle one side of chicken strips with 1 teaspoon curry powder.
  2. Heat 1/2 teaspoon olive oil in a large heavy skillet over medium-high heat. Add chicken; sauté 2 minutes on each side, or until golden and no longer pink inside. remove from skillet, and keep warm.
  3. Heat remaining 1/2 teaspoon olive oil in same skillet. Add onion; sauté 2 minutes, stirring frequently. Add chicken broth, broccoli, red bell pepper, raisins, brown sugar, remaining 1 teaspoon curry powder, and reserved chicken to skillet; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Toss couscous lightly with a fork before serving.

Serving Size: 1/4 recipe

Nutrition Information Per Serving

Calories: 340 

Total Fat: 4 grams

Saturated Fat: 1 grams

Cholesterol: 50 mg

Sodium: 320 mg

Total Carbohydrates: 51 grams

Dietary Fiber: 4 grams

Protein: 28 grams