Ingredients
1 3/4
cups water
1
cup uncooked couscous
1
can (10 3/4 ounces) condensed reduced-fat cream of chicken soup
1/2
cup water
1 1/2
teaspoons curry powder
1 1/2
cups cut-up cooked chicken
2
cups frozen mixed vegetables, thawed
Preparation
Heat 1 3/4 cups water to boiling in 10-inch nonstick skillet. Stir in couscous; remove from heat. Cover and let stand about 5 minutes or until water is absorbed. Spoon couscous onto large serving platter; keep warm.
Heat soup, 1/2 cup water, the curry powder, chicken and vegetables to boiling in same skillet; reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are tender. Pour chicken mixture over couscous.
