Chicken with Couscous

This chicken and couscous stew is fragrant with ginger, curry, and coriander, made with lots of veggies, and gets plenty of heat from jalapeños.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 415 Calories

Ingredients

• 1 teaspoon cornstarch
• salt and ground black pepper to taste
• 3 green onions, thinly sliced
• 4 skinless, boneless chicken breast halves - cut into cubes
• 1 zucchini, diced
• 1 cup quick-cooking couscous
• 1 carrot, thinly sliced
• 2 tablespoons olive oil, divided
• 1.5 teaspoons curry powder
• 0.5 teaspoon ground coriander seed
• 1.5 teaspoons grated fresh ginger root
• 3.25 cups low-sodium chicken broth, divided
• 0.5 cup finely chopped jalapeno chile peppers

Recipe Instructions

Step 1

Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.

Step 2

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Remove chicken from the skillet and set aside.

Step 3

Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.

Step 4

Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.