| | | | 1 |  | whole boneless skinless, chicken breast (about 8 ounces), cut in 1-inch cubes | | | | | 4 | | pearl onions, peeled and quartered | | | | | 1 | | celery stalk, washed, strings removed, and cut into 1-inch pieces | | | | | 2 | | small plum tomatoes (about 4 ounces), roughly chopped | | | | | 1 | | small zucchini (about 4 ounces), cut into 1-inch dice | | | | | 2 | | tablespoons raisins | | | | | 2 | | tablespoons chopped fresh flat-leaf parsley | | | | | 2 | | tablespoons fresh chopped mint | | | | | 1/3 | | cup Homemade Chicken Stock , or canned low-sodium chicken or vegetable broth, skimmed of fat | | | | | 1 | | teaspoon fresh minced ginger | | | | | 1 | | medium clove garlic, minced | | | | | 1 | | teaspoon mild curry powder | | | | | 2 | | tablespoons mango chutney | | | | | 1 | | teaspoon salt | | | | | 1/8 | | teaspoon crushed red pepper flakesflakes | | | | | 1 | | teaspoon cornstarch | | | | | 1/2 | | cup dry couscous | | | | | 1. Preheat oven to 450°. In a medium bowl, combine chicken, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside. | | | | | 2. In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine. | | | | | 3. Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve. | | | | | 4. Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately. | | | | | | Per serving: 463 calories, 7 g fat, 72 mg cholesterol, 67 g carbohydrate, 1237 mg sodium, 34 g protein, 2 g dietary fiber. | | |
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