• 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


  • 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


  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.


Servings per recipe: 6
Calories: 317
Carbohydrates: 34.8g
Fat: 27.9g
Cholesterol: 64.3mg
Protein: 27.2g
Fiber: 7.4g
Sodium: 223.7mg

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