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Ingredients
- 1/3 cup currants or raisins
- 1/2 teaspoon grated orange rind
- 3 tablespoons orange marmalade
- 3 tablespoons orange juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon curry powder
- Cooking spray
- 1 pound skinned, boned chicken breast cut into bite-size pieces
- 1 cup chopped red bell pepper
- 1 3/4 cups water divided
- 1 cup uncooked couscous
- 1/4 cup chopped walnuts toasted
Preparation
Step 1
Combine first 6 ingredients in a small bowl; set aside.
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.
Serving Size: 3/4 cup chicken mixture, 3/4 cup couscous, and 1 tablespoon walnuts
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