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Easy Curried Chicken and Couscous

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  • Prep 10 min
  • Total 30 min
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Who would think that a few ordinary ingredients can result in something so exotic?
Updated Aug 11, 2004
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Ingredients

  • 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

Steps

  • 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. Spoon couscous onto 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add Middle Eastern flair to your meal by serving this curried pasta with flatbread or pita breads.
  • tip 2
    Keep cut-up cooked boneless chicken on hand in your freezer, and you'll always have a quick and light dinner ready in minutes. Be sure to wrap tightly so chicken stays moist.

Nutrition

310 Calories, 7 g Total Fat, 24 g Protein, 42 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
50 mg
Sodium
660 mg
Potassium
350 mg
Total Carbohydrate
42 g
Dietary Fiber
4 g
Protein
24 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
12%
12%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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