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CHICKEN WITH COUSCOUS RECIPE | ALLRECIPES



Chicken with Couscous Recipe | Allrecipes image

A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!

Provided by Julianne Ture

Categories     Meat and Poultry    Chicken    Breast    Skillet

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

3?¼ cups low-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into cubes
1 pinch ground black pepper
½ cup finely chopped jalapeno chile peppers
1 carrot, thinly sliced
1 zucchini, diced
3 green onions, thinly sliced
1?½ teaspoons grated fresh ginger root
1?½ teaspoons curry powder
½ teaspoon ground coriander seed
1 teaspoon cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
  • Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
  • Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
  • In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Nutrition Facts : Calories 414.8 calories, CarbohydrateContent 40.6 g, CholesterolContent 75.2 mg, FatContent 11.5 g, FiberContent 4.2 g, ProteinContent 35.8 g, SaturatedFatContent 2.4 g, SodiumContent 176.6 mg, SugarContent 2.9 g

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