• 2 tsp. olive or vegetable oil
• 11 ounces boneless, skinless chicken breasts, cut into strips
• 11 ounces frozen mixed vegetables, such as cauliflower, carrots, and asparagus, thawed and drained
• 10 ounces canned garbanzo beans, drained
• 3/4 tsp. instant chicken bouillon
• 2/3 cup water
• 2 tsp. curry powder
• 3/4 tsp. cumin
• 1 cup water
• 1 Tbs. plus 1 tsp. butter or margarine
• 3/4 tsp. instant chicken bouillon
• 2/3 cup couscous, uncooked
• 2 tsp. fresh parsley, chopped

Heat oil in large skillet or Dutch oven over medium-high heat. Add chicken; cook and stir 6-9 minutes, or until chicken is no longer pink, stirring constantly. Add vegetables, beans, bouillon, water, curry, and cumin. Bring to a boil. Reduce heat; cover and simmer 8 minutes, or until vegetables are tender.

Meanwhile, in medium saucepan, combine water, margarine, and bouillon; bring to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Before serving, fluff mixture with fork; spoon onto platter. Top with chicken mixture; sprinkle with parsley.

Adapted from the Pillsbury Past, Rice and Beans Classics Cookbook, March 1993. Courtesy American Dry Bean Board.

Per serving: calories 408, fat 10.8g, 24% calories from fat, cholesterol 77mg, protein 33.1g, carbohydrates 44.4g, fiber 9.1g, sugar 3.3g, sodium 141mg, diet points 7.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 3.0

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