Curry Chicken and Vegetable Couscous

1 Tbsp Olive Oil
2 lbs raw boneless, skinless chicken breasts, cut into bite-size pieces
2 Tbsp Curry Powder
2 medium onions, chopped
2 bell peppers, chopped
2 cups shredded carrots
2 Tbsp minced garlic
2 (14 oz each) cans fat free chicken broth
2 boxes Near East wheat couscous

I use 1 Tbsp each of Red and Yellow Curry Powder. You can add red pepper flakes if you like more heat.

Heat oil in a pan. Add chicken. Cook chicken until middle is no longer pink. Add curry powder, onions, bell peppers, carrots, and minced garlic. Cook until vegetables are limp. Add chicken broth, bring to boil, add both boxes of couscous (with seasoning packets). Turn off heat, cover, let stand for 10 minutes. Fluff and serve.

Serving Size: 9 1.5-cup servings