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Prep Time
8 Mins
Cook Time
21 Mins
Stand Time
10 Mins
Yield
4 servings (serving size: 3/4 cup couscous, 1/2 cup chicken mixture, and 3 tablespoons yogurt)

How to Make It

Step 1

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2- inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl; cover and refrigerate.

Step 2

Combine flour, 1 teaspoon curry powder, salt, and ground red pepper in a zip-top plastic bag. Add chicken; shake to coat.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil and chicken. Cook 2 to 3 minutes or until lightly browned, stirring frequently. Add 1/2 cup broth. Simmer, uncovered, 10 minutes or until sauce thickens and chicken is no longer pink.

Step 4

Combine remaining broth, remaining curry powder, carrot, and peas in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until carrot is tender. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous onto serving plates; top with chicken mixture, yogurt, and cilantro.

Oxmoor House Healthy Eating Collection

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