Curried Chicken & Vegetable Couscous

Time & Servings
4 servings
25 minutes ready time =
15 minutes preparation +
10 minutes cooking
  • 2 Tbsp. olive oil, divided
    Becel Margarine Olive Oil 454G
    $4.88 • Ea
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  • 1 lb. boneless, skinless chicken breast, cut into thin strips
    Maple Lodge Chicken Breast Roasted Smoked 200G
    $8.53 • Ea
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  • 3 cups water
    evian® natural spring water bottle 1.5L
    $3.32 • Ea
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  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1/4 cup raisins
    Ocean Spray Craisins Dried Cranberries Original 170g
    $3.65 • Ea
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  • 1/2 tsp. curry powder
    Compliments Curry Powder 130G
    $3.04 • Ea
  • 1 package (10 oz.) plain couscous
    Summer Fresh Couscous 300G
    $4.77 • Ea
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  • 2 cups baby spinach leaves
    Spinach 1EA
    $4.87 • Ea
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  • Heat 1 tablespoon (15 mL) olive oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove chicken from skillet and keep warm.
  • Bring water, Knorr® Vegetable Soup Mix, raisins, curry powder and remaining 1 tablespoon (15 mL) olive oil to a boil in medium saucepan, stirring occasionally. Reduce heat to low and simmer covered 2 minutes. Stir in couscous, then remove from heat and let stand covered 5 minutes. Stir in chicken and spinach.
  • Garnish, if desired, with slivered almonds and chopped fresh parsley.
  • Sneak more veggies into this dish by adding 1 cup of frozen vegetable mix.
  • Each serving of this dish is low in fat, high in fibre, and provides 1 serving of vegetables. *See Nutrition Information for sodium content.