RECIPE: Curried Chicken & Vegetable Couscous

Today’s Belleza Moda Magazine recipe is the Curried Chicken & Vegetable Couscous from Becel. The Couscous is a traditional Berber dish of semolina, which is cooked by steaming. It is traditionally served with meat or vegetable stew spooned over it. It’s a staple dish throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania, and Libya, as well as some other locations. This dish puts a new spin on the traditional couscous with the addition of curried chicken and vegetables.

Curried Chicken & Vegetable Couscous

curried chicken and vegetable couscousPreparation Time: 20 minutes

Cooking time: 15 minutes

Recipe serves: 4 servings


  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 2 tsp. (10 mL) curry powder, divided.
  • 1 tsp. (5 mL) ground cumin, divided.
  • 1 Tbsp. (15 mL) Becel® Oil
  • 1 onion, finely chopped
  • 2 Knorr® OXO® 25% Less Salt Chicken Bouillon Sachets
  • 1 1/2 cups (375 mL) water
  • 3 cups (750 mL) chopped broccoli
  • 1 red bell pepper, chopped
  • 1/4 cup (50 mL) raisins
  • 1 Tbsp. (15 mL) tomato paste
  • 1 cup (250 mL) couscous


  1. Toss chicken with half of the curry and cumin.
  2. Heat Becel® Oil in a large non-stick skillet.
  3. Brown the chicken until it’s no longer pink, then set it aside.
  4. Add onion to the skillet and saute over low heat for about 3 minutes.
  5. Stir in tomato paste and saute for 1 minute.
  6. Add OXO, water, broccoli, red pepper, raisins, chicken, couscous and remaining curry and cumin.
  7. Bring to a boil, remove from heat, cover and let stand 5 minutes. Fluff with a fork before serving.

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