Curried Couscous With Chicken Tagine
This aromatic sweet and savory Morrocan stew is served in the authentic manner, served over a bed of couscous.
- Cook Time : 20 Minutes
- Recipe Yield : 4 Servings
Ingredients
- 1 tablespoon olive oil
- 12 ounces boneless, skinless chicken breast halves (about 3), cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 pound butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 2 cups)
- 1 cup reduced-sodium chicken broth
- 1/2 teaspoon ground cinnamon
- 1 package (5.7 ounces) NEAR EAST Mediterranean Curry Couscous
- 1/2 cup chopped dried apricots
- 2 tablespoons slivered almonds, toasted (optional)*
Preparation Steps
- In large skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook 5 minutes, stirring frequently, until chicken is no longer pink inside.
- Stir in squash, chicken broth and cinnamon; bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
- Meanwhile, in medium saucepan, prepare couscous according to package directions, except add apricots when adding water.
- Spoon prepared couscous onto serving platter, forming a large well in center with a 2-inch high rim. Fill center with chicken mixture. Sprinkle with almonds, if desired.
Nutritional Information
Calories: 390, Calories from Fat: 63, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 550mg, Total Carbohydrate: 56g, Dietary Fiber: 6g, Protein: 28g, Vitamin A: 176%, Vitamin C: 42%, Calcium: 9%, Iron: 17%
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