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Cook'n with Betty Crocker 
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Easy Curried Chicken and Couscous |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 15 min cook: 5 min 1 3/4 cups water 1 cup uncooked couscous 1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup 1/2 cup water 1 1/2 teaspoons curry powder 1 1/2 cups cut-up cooked chicken 2 cups frozen mixed vegetables, thawed 1. Heat 1 3/4 cups water to boiling in 10-inch nonstick skillet. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until water is absorbed. Remove couscous to large serving platter; keep warm. 2. Heat soup, 1/2 cup water, the curry powder, chicken and vegetables to boiling in same skillet; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are tender. Pour chicken mixture over couscous. wing it! Round this meal out with an easy, low-fat dessert. Slice a purchased angel food cake loaf into slices. Top with berries or sliced fruit such as peaches or nectarines. 1 SERVING: Calories 370 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 50mg; Sodium 670mg; Carbohydrate 51g (Dietary Fiber 6g); Protein 25g * % DAILY VALUE: Vitamin A 84%; Vitamin C 2%; Calcium 4%; Iron 12% * DIET EXCHANGES: 3 Starch, 1 Vegetable, 1 1/2 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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