Thai Chicken Curry over Couscous

Prep Time: 13 Minutes

Cook Time: 9 Minutes

Ready In: 22 Minutes

Servings: 4

Sweet fresh pineapple and tart lime juice contrast with fiery red curry paste to create an explosion of flavor. This is a creative way to use leftover chicken.

Ingredients:

1 cup water

2/3 cup uncooked couscous

1/4 cup light mayonnaise

2 tablespoons plain nonfat yogurt

2 tablespoons honey

1 tablespoon fresh lime juice

1 1/2 cups chopped cooked chicken breast

1/3 cup diced fresh pineapple

1/4 cup minced red onion

2 tablespoons chopped fresh cilantro

cooking spray

2 tablespoons slivered almonds

2 tablespoons minced fresh ginger

1 teaspoon thai red curry paste

2 1/2 cups fresh baby spinach

Directions:

1. Bring 1 cup water to a boil in a medium saucepan. Stir in couscous; cover and remove from heat. Let stand 5 minutes, and fluff with a fork.
2. Combine mayonnaise and next 3 ingredients in a bowl, stirring well. Stir in chicken and next 3 ingredients; set aside.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add almonds, and sauté 3 to 4 minutes or until golden. Add ginger and curry paste; cook 30 seconds or until fragrant. Stir into chicken mixture. Return pan to heat; increase heat to medium-high. Add spinach to pan, and cook 2 minutes or until spinach wilts; stir into chicken mixture. Serve over couscous.

By RecipeOfHealth.com