CURRIED CHICKEN AND BROCCOLI COUSCOUS

12 oz. boneless, skinless chicken breasts; cut into 1/2-inch strips

2 teaspoons curry powder; divided

2 tablespoons olive oil (extra virgin preferred); divided

1/2 cup onion; chopped

1 (16 oz.) can low-sodium chicken broth; defatted

1 1/2 cups broccoli florets

1/2 cup red bell peppers; chopped

1/3 cup raisins

2 teaspoons brown sugar; firmly packed

1 cup original plain couscous

1. Sprinkle one side of chicken strips with 1 teaspoon curry powder.

2. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add chicken; saute 2 minutes on each side, or until golden and no longer pink inside. Remove from skillet and keep warm.

3. Heat remaining olive oil in same skillet. Add onion; saute 2 minutes, stirring frequently. Add chicken broth, broccoli, red bell peppers, raisins, brown sugar, remaining 1 teaspoon curry powder and reserved chicken to skillet; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Toss couscous lightly with a fork before serving.

Yields 4 servings

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(

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