Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light April 1997

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Recipe Summary

Yield:
4 servings (serving size: 3/4 cup chicken mixture, 3/4 cup couscous, and 1 tablespoon walnuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; set aside.

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  • Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper sauté 4 minutes or until chicken is browned. Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm.

  • Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.

Nutrition Facts

406 calories; calories from fat 16%; fat 7g; saturated fat 0.7g; mono fat 1.4g; poly fat 3.3g; protein 34.3g; carbohydrates 52.7g; fiber 2.9g; cholesterol 66mg; iron 2.9mg; sodium 287mg; calcium 40mg.
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