The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4

Couscous readily takes on flavors and mixes well with raisins and other dried fruit. In this dish, it’s served alongside stir-fried chicken and would go well with a green vegetable on the side to complete the meal. 1 Tbs. olive oil 3/4 lb. skinless, boneless chicken breasts, cut into strips 2 cloves garlic, minced 1/4 cup Worcestershire sauce 2 Tbs. balsamic vinegar 1 cup low-salt, low-fat chicken broth 1 tsp. dried oregano Salt and freshly ground black pepper to taste 1 Tbs. olive oil 1 cup finely chopped onion 2 cloves garlic, minced 3/4 tsp. curry powder 1-1/4 cup low-salt, low-fat chicken broth 1/3 cup raisins, golden raisins, or currants 1 Tbs. dried mint 1 cup couscous Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and sauté until opaque, 3-5 minutes. Add garlic cloves, Worcestershire sauce, vinegar, broth, and oregano and simmer gently, covered, while preparing couscous. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onions and cook for 2 minutes. Reduce heat, add garlic and curry powder and cook 1 minute. Add broth, raisins, and mint and bring to a boil. Stir in couscous, cover, remove from heat, and let stand for five minutes. Fluff couscous with a fork and serve with chicken on the side. Per serving: 423 calories; 29 g protein; 53 g carbohydrates; 10 g fat; 52 mg cholesterol; 494 mg sodium % calories from fat: 22%; from saturated fat: 4%