Grilled Curry Chicken and Asparagus with Whole Wheat Couscous

One of my favorite quick meals is chicken breast with couscous.  I really never tire of it and usually put raisins and nuts in the finished couscous.  It’s been difficult to adapt to whole wheat couscous and without my nuts and raisins, for the time being, but I am glad that a whole grain variety is available.

I was grilling same old, same old chicken breast last night when I looked at it and thought, “I can really do better than this.”  Healthy doesn’t have to be so boring.  So I spruced it up a little.  It was still chicken breast with a grain and a vegetable, but a little more exciting.

Ingredients:

2 chicken breast halves trimmed of fat and sliced in half  to make 4, approximate 3oz. portions.

12 asparagus spears

3 T garlic powder

1 tsp. turmeric

1 tsp. red curry powder

1 T extra virgin olive oil

3 cloves garlic, minced

1 c. small dice onion

1 c. water

2/3 c. whole wheat couscous

1 tsp. red curry powder

Salt to taste, optional

Method:

Season the chicken breasts with turmeric, red curry powder, and garlic powder.  Season with salt if you like.  Grill the chicken until done.  Grill the asparagus just until tender.

Saute the garlic in the oil in a small saucepan until translucent.  Add the onions to sweat.  Pour in the water and red curry powder and bring to a boil.  Add the couscous.  Cover and remove from heat.  Allow it to absorb the liquid for 7 minutes.  Toss lightly to combine ingredients and serve with the chicken and asparagus.

This will be my last post for a while.  I will be creating a website for Edible Tapestry in a few weeks and linking it to the blog.  Apparently, I’ve reached my “upload quota” on WordPress and you can’t have a food blog without photos.  I also may take this opportunity to change the name.  We’ll see…  Photos for this blog post will be available on the Edible Tapestry Facebook fan page.

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