Curry Chicken and Vegetable Couscous

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 119.4
  • Total Fat: 0.8 g
  • Cholesterol: 44.0 mg
  • Sodium: 378.2 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 19.8 g

View full nutritional breakdown of Curry Chicken and Vegetable Couscous calories by ingredient


Quick and healthy one-skillet dinner Quick and healthy one-skillet dinner
Number of Servings: 5


    1 TBSP Canola Oil
    1 Lb. Chicken strips - cooked
    1 TBSP Curry powder (or as desired)
    1 Med. white onion - sliced
    6 cloves garlic
    1 c. carrots - thinly sliced
    14.5 oz. can 99% fat free chicken broth (and low-sodium, if desired)
    1 Pkg. Near East Mediterranean Couscous


1. In medium skillet, heat oil at medium heat. Heat chicken for 2-3 minutes. Add curry powder, onions, garlic, red pepper, and carrots. Cook for another 3-5 minutes, stirring occasionally.

2. Add broth, bring to a boil. Stir in couscous and contents of spice sack. Cover, remove from heat. Let stand 5 minutes.

Number of Servings: 5

Recipe submitted by SparkPeople user PKAMEST2002.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Easy to make, very tasty - 6/16/09

  • no profile photo

    I liked it, but the rest of the family won't touch curry. - 2/3/19

  • no profile photo

    Great, fast, and easy. Use a cooked chicken from the grocery store to speed it up. Add peas to create more authenticity. - 9/20/12