Black Beans, Couscous, and Curried Chicken
1 (16-ounce) can Black Beans, drained
1 tablespoon olive oil or other light cooking oil
1 pound boneless and skinless chicken breasts, cut into strips
1 (16-ounce) package of frozen mixed vegetables, including cauliflower,
carrots, and asparagus, thawed and drained (Note: If this combination is not available, use individual packages of each vegetable or use another
mixed vegetable combination, such as corn, peas, carrots, and lima
1 teaspoon chicken flavor instant bullion
1 cup water
2 to 3 tablespoons curry powder
1 teaspoon cumin
1-1/2 cups water
2 tablespoons margarine or butter
1 teaspoon chicken-flavor instant bouillon
1 cup uncooked couscous
1 tablespoon fresh parsley, chopped fine
Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 8 to 10 minutes or until chicken is no longer pink. Add vegetables, beans, 1 teaspoon bouillon, 1 cup water, curry, and cumin. Bring to a boil, then reduce heat, cover and simmer 8-10 minutes or until vegetables are tender.
While vegetables are cooking, combine (in a medium saucepan) 1-1/2 cups water, margarine, and 1 teaspoon bouillon; bring to a boil. Stir in couscous. Cover and remove from heat, and let stand for 5 minutes. Before serving, fluff couscous with fork, then spoon onto platter. Top with chicken and vegetable mixture. Sprinkle with parsley.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
- 2016 Dry Bean Research Report...