Chicken and Curried Couscous Recipe

Servings:: 4
Ready In:: 30 minutes
Prep Time:: 10 minutes
Cook Time:: 20 minutes
Wait Time:: 0 minutes
Spiciness:: 1/5

Ingredients

1 (pound) boneless skinless chicken breast
(to taste) salt and black pepper
1 1/2 (cup) chicken broth
1 1/2 (teaspoon) curry powder
1 (cup) uncooked couscous
1 (cup) frozen peas
1/4 (cup) raisins

Directions

Sprinkle both sides of chicken breasts with salt and pepper. Spray non-stick skillet with cooking spray and cook chicken on both sides until browned and cooked through, 6-7 minutes. Meat thermometer inserted into thickest part of chicken should read 160 degrees. Remove, cover and keep warm. In same skillet combine chicken broth, curry powder and mix well.
Bring to a boil. Stir in couscous, peas and raisins. Place chicken on top, remove from heat, cover and let stand 5 minutes.

Comments

Sharon
Oh so good .

about 1 year ago
Barbara
This sounds so good.. I have tried so hard to keep red meat out of my diet. And am always looking for chicken or fish recipes.. This one sounds yummy

about 1 year ago
Julie
Seemed like it was missing something

about 1 year ago
Jessica
Very good! My chicken breast took longer to cook than the recipe said, but it was very easy to make. Yummy!

about 1 year ago
Sue
Julie, what seemed missing? I'd like to try this recipe--was it flat in some way? Needed more oomph? More sauce? Or... Thanks for any pointers you can give me.

about 1 year ago
Kris
Over all this was a good recipe but I felt like it could have had a little more flavor. I will make it again but next time I will tweak it a bit

about 1 year ago
Kris
Over all this was a good recipe but I felt like it could have had a little more flavor. I will make it again but next time I will tweak it a bit

about 1 year ago
Kris
Over all this was a good recipe but I felt like it could have had a little more flavor. I will make it again but next time I will tweak it a bit

about 1 year ago
Chef Leslie (Food on the Table)
@Sue and Kris, I recommend adding 1 teaspoon white wine vinegar and 1/4 t. turmeric to add more flavor.

about 1 year ago
Sue
@Chef Leslie: Thanks for the tips! They sound like a good fix.

about 1 year ago
Chef Leslie (Food on the Table)
You're welcome, Sue. Let me know if you have any other questions about cooking techniques or recipes!

about 1 year ago
Terri
Sue, I found that if you highlight just the recipe and nothing else that you can print that section just fine. Just dont add the nutrition part, it prints funky. Maybe just write that in if needed.
Hope this helps your recipe printing problem.

about 1 year ago
Sue
Yes, that's true, that's a workaround. As I've said before, I cling to the hope that a quality site like this one would prefer to provide a real, integrated print function rather than requiring its users to both know and use a kludge.

about 1 year ago
Shad (Food on the Table)
Pretty good.

about 1 year ago
Kristin
This was good. I also added apple. That picture however is deceiving. It looks nothing like that. Couscous is not soupy and there is not "sauce" like the picture indicates.

about 1 year ago
Kristin
This was good. I also added apple. That picture however is deceiving. It looks nothing like that. Couscous is not soupy and there is not "sauce" like the picture indicates.

about 1 year ago
Chevy
I have always made my chicken curry by cutting up chicken breast into bite size pieces, seasoning with salt and pepper, and then sauteing until cooked. Then I remove them and saute a few carrots that I have sliced and some sliced onion. Then I add 1 can of coconut milk and curry powder. Let it reduce for about 5 minutes and add the chicken back in and serve over couscous.

about 1 year ago
Dee
What is Couscous? I have Celiac Disease and have to eat NO GLUTEN

about 1 year ago
Sue
There seems to be some disagreement about whether or not couscous contains gluten. This page (advice for a gluten-free diet) says that it "may contain" gluten (http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Gluten-free_diet), while this page (a recipe for couscous) claims that it's gluten-free. (Or, at least, seems to indicate that gluten-free couscous can be bought. A "brown rice version"?) http://food52.com/recipes/2482_colorful_couscous_salad_and_its_glutenfree . I think it's made from semolina, so I'd guess that it actually does contain gluten. It would be best to find a true expert's advice.

about 1 year ago
Sue
Dee, I just found a page with some interesting comments about grains & gluten: http://www.celiac.com/gluten-free/topic/821-is-it-safe-to-eat-couscous/ . Here are a couple of quotes:

" there is a really yummy breakfast cereal out there that is gluten-free and couscous-esque (ie you could definately eat it for meals other than breakfast), it is called bob's red mill mighty tasty gluten-free hot cereal and is made from rice, corn, sorghum, and buckwheat (which, confusingly enough, is not related to wheat and is gluten-free)"

"In the past, I have used millet as an alternative to couscous. You can toast it in a dry skillet to enhance its flavor, too. I haven't tried millet since I went totally gluten-free because I am being super cautious about adding grains back in to my diet, but it should be gluten-free unless it is cross-contaminated (which means, don't trust the bulk bins at the health food store!)."

about 1 year ago
Chef Heather (Food on the Table)
Thank you Sue for your help and comments! Dee, couscous is made from semolina, which is the hard grains left after milling flour; so it is not safe to eat if you need to eat a gluten free diet. There are a few companies that make a brown rice couscous (which would be gluten free) but they maybe hard to find. Here is the only brand that I am aware of: Lundberg Family Farms: (http://www.lundberg.com/Products/Roasted_Brown_Rice_Couscous.aspx). But there are plenty of safe gluten free alternatives that you can use to substitute for the couscous in this recipe. You could use quinoa, rice, gluten free corn grits/polenta, lentils, or steel cut oats.

about 1 year ago
Anonymous
I also make my curries with sauteed onions. I like this recipe, but I'd add some garlic and ginger and bump up the curry to at least 2 tsp, Adding some coconut milk and decreasing the chicken broth would probably be a good pairing as well. I'll let you all know how it turns out!

about 1 year ago
Mare
Substitute quinoa for the couscous.

12 months ago
Kelly
Yummy! I added a bit more curry and used Israeli couscous. Unfortunately my 2-yr-old wouldn't touch it, but that says nothing about the dish itself, just her toddlerness!

12 months ago
Anonymous
I'd like to know the calorie count for this meal. I couldn't seem to find it

8 months ago
Chef Heather (Food on the Table)
@Anonymous- While a select number of our recipes contain nutritional data, this is not something we currently offer for all recipes on the site. However, if you do a quick internet search you will find a number of websites that provide nutritional data calculators that will allow you to plug in recipes or ingredients and will calculate the nutritional information for you. This data will vary slightly depending on the brands you are using or the calculating software.

8 months ago
deanna
I added more curry and apple, per some of the comments below. Delish!

3 months ago
Anonymous
Awesome

26 days ago

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