Mediterranean Curry Couscous
Low Calorie Recipe
Written by Sky Taylor, Diet Bites
This Article Includes 2 Diet Pie Recipes
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Diet Bites Curry Couscous Recipe
This is a delicious, health-based recipe that is so beautiful to the eyes due to the combination of colorful vegetables. It does require about half an hour to prepare, but it is well-worth the effort.
Our lower calorie curry recipe contains delicious ingredients - like couscous and delectable spices....
The Ingredient List for Low Calorie Curry Couscous
1 package of Near East Mediterranean Curry Couscous, 5.7 ounce size
2-4 chicken thighs, bone removed & cut into bite-sized pieces*
1 Tablespoon of Olive Oil
2 cups of sliced bell pepper, any variety or color
1/2 cup of sliced onion, any variety or color
1 cup of cooked carrots
1 cup of chopped celery
1 Teaspoon of lemon juice
1/2 teaspoon of dill weed
1/2 teaspoon of soy sauce
1/2 teaspoon of balsamic vinegar
1 Tablespoon of Worcestershire sauce
1/4 cup of sour cream, use light if you wish to save a few calories & fat grams
assorted curries [totally optional]
* For a vegetarian-friendly recipe, omit the chicken thighs.
How to Prepare Our Mediterranean Curry Couscous Recipe
Prepare the Near East Mediterranean Curry Couscous as directed on the box in your microwave oven.
In a pan on the stove, add the olive oil, chicken thighs, chopped celery, bell pepper and onion. Allow to heat well and then add the Worcestershire, soy sauce, balsamic vinegar, dill weed and lemon juice.
Cook well until the thighs are done through and through. Just before removing from the stove add the carrots and the sour cream. Stir to combine. Add this mixture to the top of the cooked couscous OR serve at the table in separate bowls to allow each diner to add as much or as little of each mixture to their plates.
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Special Cooking Notes
I did not add additional salt & pepper because the sauces are sodium-rich. The curry adds a bite to the recipe, so I didn't feel that additional pepper was needed.
As to the carrots, I boiled baby carrots, allowed them to cool, sliced them into bite-sized bits and added them towards the last of the recipe. I didn't want them to overcook and turn to mush, so when I removed them from the boiling water I made sure they were close to being done - but not crunchy. The heat will continue to cook the vegetables, even when removed from the hot water or broth.
Speaking of broth, you can add a bit of rich chicken broth to the recipe if you wish which will add yet another layer of flavor.
Serve additional sour cream and arrange a few bottles of your favorite curry spices on the table. I added additional curry powder to my plate and it was delicious! The leftovers were enjoyed by my husband that evening - and then we enjoyed the remainder two days later for lunch. The recipe was just as tasty as on the day I'd prepared the recipe.
I decided not to remove the strings from the celery so I chopped it very small. The healthy benefit was additional dietary fiber in the recipe.
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