Curried Chicken & Vegetable Couscous

Temps & Portions
4 servings
25 minutes temps de préparation =
15 minutes préparation +
10 minutes cuisson
Ingrédients
  • 2 Tbsp. olive oil, divided
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 1 lb. boneless, skinless chicken breast, cut into thin strips
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 3 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 1/4 cup raisins
    Compliments Raisins Golden 500G
    $6.47 • Chq
  • 1/2 tsp. curry powder
    Club House Curry 100G
    $8.63 • Chq
  • 1 package (10 oz.) plain couscous
    Casbah Couscous Wild Forest Mushroom 198G
    $3.23 • Chq
  • 2 cups baby spinach leaves
    Summer Fresh Dip Spinach 227G
    $4.31 • Chq
Instructions
  • 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.