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

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 3

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.

Step 4

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. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.