Healthy Chef Lilia's recipe of the month
Since couscous cooks so quickly, you can prepare this tasty dinner in a flash!
GARLIC & HERB CHIK'N CUTLET WITH VEGETABLE COUSCOUS
Healthy Chef Lilia’s cost-cutting tip: Couscous is an inexpensive grain-like pasta that is not only economical, but very easy & fast to prepare. If you don't have couscous on hand, you can simply saute the vegetable & dried fruit mixture together (omit the vegetable broth) and toss it with leftover cooked rice or pasta.
Ingredients-
Prep time- 25 minutes
Cook time - 20 minutes
(4 servings)
1 Tbsp. olive oil
1 Tbsp. butter
1/2 cup chopped onion (1 small onion)
1/4 tsp. curry powder
1/2 cup diced zucchini
2/3 cup diced eggplant
2/3 cup drained, rinsed canned chick peas
1/4 cup diced, dried apricots
2 Tbsp. raisins
1 tsp. dried mint, crumbled **
1 1/4 cups vegetable broth
1 cup instant couscous
1/4 cup toasted, chopped or slivered almonds
salt & pepper, to taste
4 Quorn Garlic & Herb Chik'n Cutlets, cooked per package directions
Instructions-
1) Heat oil and butter in large skillet over Med-High heat. Add onions and saute until softened, about 2 minutes. Add curry powder, zucchini and eggplant and continue to cook while stirring, 3 minutes longer, or until softened. Stir in chick peas, apricots and raisins. Add broth and bring to boil.
2) Stir in couscous, tightly cover pot and remove from heat. Let stand 8 minutes; stir in mint and almonds. Season with salt and pepper. Fluff with fork; serve with cooked Chik'n Cutlet.
* Just about any combination of your favorite dried fruits (such as prunes, figs, cranberries) can be substituted for the apricots and raisins.
* When chopping all the ingredients, try and keep them all the same size. This way everything cooks evenly. For this recipe, 1/4 inch pieces are nice, bite-sized and cook quickly.
** Dried mint can me found in specialty food stores or stores that specialize in Middle Eastern grocery items.