12 ounces boneless skinless chicken breast, cut into 1/2-inch strips, or chicken tenderloins 2 teaspoons curry powder, divided 2 tablespoons olive oil, divided 1/2 cup chopped onion 1 16-ounce can low-sodium chicken broth 1 1/2 cups broccoli flowerets 1/2 cup chopped red bell pepper 1/4 cup raisins 2 teaspoons firmly packed brown sugar 1 cup plain couscous
Sprinkle one side of chicken strips with 1 teaspoon curry powder. Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. Add chicken; saute 2 minutes on each side, or until golden and no longer pink inside. Remove from skillet; cover with foil to keep warm.
Heat remaining olive oil in the same skillet. Add onion; saute 2 minutes, stirring frequently. Add chicken broth, broccoli, red bell pepper, raisins, brown sugar, remaining 1 teaspoon curry powder and reserved chicken to skillet. Bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Toss couscous lightly with a fork before serving. Serves 4.