#FightTheFluff with DeAnna Lee's Lemon Curry Chicken Couscous

January 4, 2018

After one week of making better food choices, I'm happy to say two pounds are gone! This is always a new year's resolution of mine to eat healthy after the holidays to reset and feel good about the start of another chapter in life. 

Last night I made one of my husbands favorites... Lemon Curry Chicken Couscous! It's easy, fills you up, and makes great leftovers! Plus you aside from the chicken and coucous, you could put any veggie you want in this! I like to pump it up with kale! 

 

 

Lemon Curry Chicken Couscous

2 chicken breasts

2 lemons

1/2 onion

4 cloves minced garlic

2 - 4 tbs. curry powder (you can omit this but why would you? Lemon + Curry = Perfect Marriage) 

1 carrot diced

1 cup corn cut from fresh cob (I had this in the fridge, you can leave this out) 

2 cups kale

1 cup wheat couscous

1 1/4 cup chicken stock

2 tbs. parsley for garnish

1 tbs. olive oil

salt and pepper to taste 

 

Heat olive oil over medium-high heat. In large skillet brown chicken on both sides, but don't cook all the way through. Set aside.

In same skillet add onions, carrots, corn, kale, and curry powder. Season with salt and pepper. Saute until everything has wilted. 

Dice up chicken in small cubes. Don't worry if it is still pink inside. Add this to your skillet and continue to cook. Once the chicken is cooked almost through, add the chicken stock and juice of two lelmons and bring to a boil. Add the couscous and stir well. Remove from the heat and let sit for five minutes. 

Fluff with a fork and garnish with fresh parsley! Serve immediately!