Black Beans, Couscous, and Curried Chicken

by / Wednesday, 04 September 2013 / Published in MAIN DISHES AND CASSEROLES


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.


Servings per recipe: 6
Calories: 317
Carbohydrates: 34.8g
Fat: 27.9g
Cholesterol: 64.3mg
Protein: 27.2g
Fiber: 7.4g
Sodium: 223.7mg