- Yield
- 4
Ingredients
- 3 1/4 cups low-sodium chicken broth
- 1 cup quick-cooking couscous
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves — cut into cubes
- 1 pinch black pepper — ground
- 1/2 cup (or less) finely chopped jalapeno chile peppers
- 1 carrot — thinly sliced
- 1 zucchini — diced
- 3 green onions — thinly sliced
- 1 1/2 teaspoons fresh ginger root — grated
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon coriander seed — ground
- 1 teaspoon cornstarch
Instructions
- 1
In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
- 2
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
- 3
Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
- 4
In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.