Curried Chicken & Cuscus

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Step 1

For the chicken, cut chicken into 1 inch (2.5-cm) pieces. Lightly spray (10 in) skillet with veg. Oil. Heat skillet overr med-high heat 1-3 minutes or till hot. Combine salt & pepper in prep bowl. Season chicken with half of pepper mix. Cook chicken 2-3 minutes until golden brown, flip chicken & 2-3 minutes more utill chicken not pink on inside. Side chicken aside.

Step 2

As chicken cooks peel carrots, cut in half lengthwise, then thinly slice on bias. Cut onions in half lenghtwise, then crosswise into 1/2- in. (1-cm) wedges. Add oil to skillet. Saute' carrots and onion 5 minutes or until crisp-tender, stirring occasionally. Stir curry powder, rasins, coconut milk and remaining black pepper mixture into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken.

Step 3

Meanwhile, for Couscous, pour broth into Rice Cooker Plus, cover and microwave on high 3 minutes or until boiling. Stir Couscous and butter into broth. Cover; let stand 5 mintues. As Couscous stands, snip Cilantro using kitchen shears. Fluff Couscous with a fork; stir in Cilantro.

Step 4

Note: Use Herb & Chicken Couscous as it seems to be better for you.