Curried chicken, black beans and mixed
veggies served atop couscous.
Black Beans, Couscous,
and Curried Chicken
1 (16-ounce) can black beans, drained
1 tablespoon olive oil or other light cooking oil
1 pound boneless and skinless chicken breasts, cut into strips
1 (16-ounce) package of frozen mixed vegetables, including cauliflower,carrots,
and asparagus, thawed and drained*
1 teaspoon chicken flavor instant bullion
1 cup water
2 to 3 tablespoons curry powder
1 teaspoon ground cumin
Couscous:
1 1/2 cups water
2 tablespoons butter or margarine
1 teaspoon chicken-flavor instant bouillon
1 cup uncooked couscous
1 tablespoon fresh parsley, chopped fine
- Heat oil in large skillet over medium
to high heat. Add chicken; cook and stir 8 to 10 minutes or until
chicken is no longer pink. Add vegetables, beans, 1 teaspoon
bouillon, 1 cup water, curry, and cumin. Bring to a boil, then
reduce heat, cover and simmer 8 to10 minutes or until vegetables
are tender.
- While vegetables are cooking, combine,
in a medium saucepan, 1 1/2 cups water, butter and 1 teaspoon
bouillon; bring to a boil. Stir in couscous. Cover and remove
from heat, and let stand for 5 minutes.
- Before serving, fluff couscous with fork,
then spoon onto platter. Top with chicken and vegetable mixture.
Sprinkle with parsley.
Makes 6 servings.
*Note: If this combination is not available,
use individual packages of each vegetable or use another mixed
vegetable combination, such as corn, peas, carrots, and lima
beans.
Recipe provided courtesy Michigan Bean Commission.
