Ingredients
12 Oz lean boneless leg of lamb or boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp Curry powder
1/2 tsp Salt (optional)
3 tsp Olive oil, divided
1 Lg Onion, chopped
1 C Carrots, thinly sliced
2 Cloves garlic, minced
1 Can (13 3/4 oz) Reduced sodium chicken broth
1 C Plain couscous
4 Tbl Cilantro, chopped
Plain low fat yogurt
Chutney
Preparation
Toss meat with curry powder and salt. In large nonstick skillet, heat 1 1/2 tsp olive oil over medium-high heat. Add meat mixture; cook 5 to 6 minutes or until browned on all sides. (Lamb should be pink in center. If using chicken, cook 7 to 8 minutes or until chicken is no longer poink inside.) Remove from skillet; set aside.
In same skillet, heat remaining 1 1/2 tsp oil over medium heat. Add onion, carrots and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to boil. Cover; simmer 5 to 7 minutes or until carrots are tender.
Stir in couscous and reserved meat; bring to boil. Cover; remove from heat. Let stand 5 minutes. Stir in cilantro. Serve with yogurt and chutney.
