chicken with couscous

Ingredients

• Servings: 4
• 3 1/4 cups low-sodium chicken broth
• 1 cup quick-cooking couscous
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into cubes
• 1 pinch ground black pepper
• 1/2 cup finely chopped jalapeno chile peppers
• 1 carrot, thinly sliced
• 1 zucchini, diced
• 3 green onions, thinly sliced
• 1 1/2 teaspoons grated fresh ginger root
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a medium saucepan, bring 2 cups of the chicken broth to a boil. stir in couscous and 1 1/2 teaspoons of the olive oil. turn off heat, cover, and let stand 10 minutes.
• heat 1 tablespoon olive oil in a medium skillet over medium heat. stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. remove chicken from the skillet, and set aside.
• heat the remaining olive oil in the skillet over medium heat. stir in the jalapeno peppers and carrot, and saute about 2 minutes. mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. continue to cook and stir until tender, about 5 minutes.
• in a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. pour over the vegetables. return chicken to the skillet. continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. serve over the couscous.