Black Beans, Couscous, and Curried Chicken

INGREDIENTS

• 1 (16-ounce) can Black Beans, drained
• 1 tablespoon olive oil or other light cooking oil
• 1 pound boneless and skinless chicken breasts, cut into strips
• 1 (16-ounce) package of frozen mixed vegetables, including cauliflower,
• carrots, and asparagus, thawed and drained (Note: If this combination is    not available, use individual packages of each vegetable or use another
• mixed vegetable combination, such as corn, peas, carrots, and lima
• beans.)
• 1 teaspoon chicken flavor instant bullion
• 1 cup water
• 2 to 3 tablespoons curry powder
• 1 teaspoon cumin

Couscous

• 1-1/2 cups water
• 2 tablespoons margarine or butter
• 1 teaspoon chicken-flavor instant bouillon
• 1 cup uncooked couscous
• 1 tablespoon fresh parsley, chopped fine

PREPARATION

1. Heat oil in large skillet over medium-high heat.
2. Add chicken; cook and stir 8 to 10 minutes or until chicken is no longer pink.
3. Add vegetables, beans, 1 teaspoon bouillon, 1 cup water, curry, and cumin.
4. Bring to a boil, then reduce heat, cover and simmer 8-10 minutes or until vegetables are tender.
5. While vegetables are cooking, combine (in a medium saucepan) 1-1/2 cups water, margarine, and 1 teaspoon bouillon; bring to a boil.
6. Stir in couscous. Cover and remove from heat, and let stand for 5 minutes.
7. Before serving, fluff couscous with fork, then spoon onto platter.
8. Top with chicken and vegetable mixture. Sprinkle with parsley.