CURRIED CHICKEN, VEGETABLES AND COUSCOUS SKILLET   Author:  23075  Category:(Household) Created:(8/10/2004 4:07:00 PM) This post has been Viewed (362 times) 1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips 1 pound chicken tenders 2 teaspoons curry powder, divided 3/4 teaspoon garlic salt 1/8 teaspoon ground red pepper 4 1/2 teaspoons vegetable oil 1 can (about 14 ounces) chicken broth 1 cup uncooked couscous Thaw vegetables according to package directions. While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper, toss to coat. Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turnig occasionally. Transfer chicken to plate, set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet. Stir thawed vegetables into skillet, return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Makes 4 servings You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  23075 ( Click here ) Spring is coming