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Chicken with Curried Couscous
1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
12 oz. skinless, boneless chicken breasts, cut into strips
4 cloves garlic, minced
1/4 cup vegetarian Worcestershire sauce
2 Tbsp. balsamic vinegar
1 (14-oz.) can chicken or vegetable broth
1 tsp. dried oregano
Salt and pepper to taste
1 cup finely chopped onion
3/4 tsp. curry powder
1/3 cup raisins or currants
1 cup Whole Wheat Couscous
  1. In a large skillet, heat 1/2 tablespoon oil until hot.
  2. Saute chicken strips until no longer pink.
  3. Add 2 cloves minced garlic, Worcestershire sauce, vinegar, 1 cup broth and oregano; simmer gently, covered, while preparing couscous.
  4. In a separate skillet heat remaining oil over moderately high heat.
  5. Add onion; cook until lightly browned.
  6. Reduce heat, and add remaining 2 cloves minced garlic and curry powder, then cook, stirring, until garlic is golden; remove from heat.
  7. In a small saucepan bring remaining broth to a boil, then stir in raisins and couscous. Cover; remove from heat. Let stand 5 minutes.
  8. Fluff couscous with a fork; transfer to a large serving bowl.
  9. Stir in onion mixture and serve with chicken on the side.
Nutrition Info:
Per serving: 215 calories
16g protein
29g carbohydrates
4g fat
0.5g saturated fat
31mg cholesterol
2g fiber
363mg sodium

*NOW items available at your local health food store