4 servings (serving size: 1 cup chicken mixture, about 1/2 cup couscous, and 1/2 cup spinach)
Randy Mayor; Jan Gautro
3/4 teaspoon salt, divided
1/2 teaspoon bottled minced garlic
1 pound chicken breast tenders, cut into 1-inch pieces
2 teaspoons curry powder
1 cup chopped plum tomato
1 cup fat-free, less-sodium chicken broth
1 teaspoon hot chile sauce (such as Sriracha)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 cup water
1 teaspoon olive oil
3/4 cup uncooked couscous
1 (10-ounce) microwaveable package fresh spinach
4 lemon wedges (optional)
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.
While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork.
While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.
i had just moved and was trying to make a meal out of what had been unpacked and this was it! even though i used some substitutions, it was very tasty. will make again using the garbanzo beans and spinach. i used black eyed peas, green pepper and frozen sweet peas. (canned tomatoes and jasmine rice) still was very good.
So good! Although saltier than I normally tend to cook at home, that only made me feel like I was eating a dish from an authentic Indian restaurant. You have to mix the three components together to get the full flavor burst, but then it is delicious. And the curry powder gave it just the right amount of spice. I would decrease the salt somewhat if you are watching your sodium levels.
This is great if you double all the spices (except salt), add fresh ginger, mushrooms, and onions to the saute. And cut out the water completely--one half cup of well-flavored broth will do the trick. Serve with couscous and steamed yellow squash and add plenty of minced cilantro.
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