Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Couscous With Curried Chicken Followup-To: rec.food.cooking Date: 12 Mar 2000 12:27:06 GMT Organization: attcanada.net Lines: 36 Approved: phill@rt66.com Message-ID: <045d01a91d9a$943e2aa0$29a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40357 Low-Fat Couscous With Curried Chicken Vegetable cooking spray 2 cups frozen, chopped onions 1 teaspoon minced garlic 1 tablespoon flour 1 pound boneless, skinless chicken tenders, cut into 1-inch pieces 1 can (15 ounces) light red kidney beans, drained and rinsed 1 can (14 1/2 ounces) diced tomatoes, undrained 1 1/4 cups fat-free reduced-sodium chicken broth 2 tablespoons tomato paste 1 can (4 ounces) mushrooms, drained 2 stripes orange rind (3 x 1 inch) 3/4 teaspoons dried thyme leaves 1/2 teaspoon dried tarragon leaves Salt Pepper 4 cups cooked rice or noodles, warm Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes Add remaining ingredients, except salt, pepper and rice to saucepan; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season to taste with salt and pepper. Serve over rice. Makes 6 main dish servings Calories 294 Fat 1 g Carbs 46 g Sodium 367 mg Fiber 4 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.