Chicken and Couscous

      OMG.  This is the best meal I've made this year.  Yes, it's only January but I predict that this will be my favorite for quite awhile!  The key ingredient is curry and the dish smells SO good.  It tastes even better.  The flavor of the curry is complemented by the smooth texture of the couscous,  as well as the carrots and zucchini that are cooked al dente.  I hate over-cooked veggies.  My only exception is edamame.  Ginger gives a spicy kick and for those who like very spicy food, there's even a jalapeno pepper involved.  I didn't add the jalapeno because I don't do spicy.

     If you're not familiar with couscous, it looks like a grain but it's actually a tiny pasta.  I used the Near East brand; it cooks in five minutes flat.  It's brilliant.  Add a cup of soup or a side-salad for a very filling meal.


Chicken and Couscous
Inspired by Chicken With Couscous Recipe at Allrecipes.com

Makes 5 servings

Ingredients:
1 lb boneless, skinless chicken breast, chopped
pinch of salt and pepper
1 cup of hot water
1 tsp of Wyler's Instant Chicken Boullion, fat-free and sodium free
1 large carrot, thinly sliced
1 large zucchini, diced
3 green onions, thinly sliced
1/2 cup jalapeno peppers, finely chopped (optional)
pinch of ground red pepper
1 tbsp grated ginger root
1 1/2 tsp curry powder
1/2 tsp ground coriander
1 tsp cornstarch
1 package Near East Couscous, original plain flavor, prepared as directed on the package using water and butter

Directions:

1.  Heat a large saute pan over medium-high heat.  Spray the pan with oil. (I use a Misto sprayer.)  Lightly season the chicken with a pinch of salt and pepper.  Add the seasoned chicken to the pan and cook until barely lightly browned on the outside; the centers will still be pink.  Remove from the pan and set the chicken aside.

2. Dissolve the Wyler's Instant Chicken Boullion into the hot water.  Add 1/4 cup of the chicken boullion to the pan.  Set aside the remaining 3/4 cup. Immediately put the carrot, zucchini, and green onions in the pan and cook over medium-high heat.  Cook until the vegetables are cooked but still firm to the tooth, i.e. al dente.

3. Sprinkle the cornstarch over the partially cooked chicken and toss to coat the chicken.  Set aside.

4. Mix the jalapeno pepper (optional), pinch of ground red pepper, grated ginger root, curry powder, and coriander with the reserved chicken boullion.  Set aside. 

5. Add the cornstarch-coated chicken to the vegetable mixture in the pan.  Then add the reserved chicken boullion-spice mixture.  Stir to combine everything in the pan.  Continue stirring until the liquid starts to simmer.  Reduce heat if necessary to maintain the liquid at a simmer.  Stir until the liquid thickens slightly. Remove the pan from the heat.

6. Prepare the Near East Couscous as directed on the package, using water and butter.  Add the couscous to the chicken-vegetable mixture in the pan.  Return the pan to medium-high heat.  Mix everything in the pan thoroughly and make sure everything is heated through.  Add additional salt and pepper to taste. This can be served immediately; the leftovers also taste great when re-heated.

Nutrition Information Per Serving:
Calories: 300, Total Fat: 1.8g, Cholesterol: 26.3mg, Sodium: 46.5mg, Total Carbohydrates: 50.7g, Fiber: 3.5g, Protein: 19.1g

Couscous