CURRIED CHICKEN WITH VEGETABLE COUSCOUS

By suni806

From Cooking Pleasures April/May 2009

Ingredients

• 4 boneless skinless chicken breast halves
• 1 teasponn curry powder (preferably Madras)
• 1/2 teaspoon salt, divided
• 1 (14-oz.) can lower-sodium chicken broth, divided
• 1/2 cup purchased julienned carrots
• 1/2 cup frozen baby peas
• 1 cup whole wheat couscous
• 1/4 cup fat-free plain yogurt (preferably Greek)
• 1/4 cup chopped cilantro

Preparation

Step 1

1. Sprinkle chicken with curry powder and 1/4 teaspoon of the salt. Spray large skillet with cooking spray, heat over medium-high heat until hot. Cook chicken 6 min., turning once. Reduce heat to medium low; add 1/4 cup of the broth. Simmer 6 min. or until chicken is no longer pink in center and broth has reduced, turning once.
2. Meanwhile, bring remaining 1 1/2 cups broth and carrots to a boil in medium saucepan. Reduce heat to medium-low, simmer 3 minutes. Stir in peas and remaining 1/4 teaspoon salt, return to a boil. Stir in couscous. Cover, remove from heat. Let stand 5 min. or until liquid is absorbed.
3. Serve chicken over couscous. Drizzle with any pan juices. Top with yogurt; sprinkle with cilantro.