CURRIED CHICKEN, VEGETABLES AND COUSCOUS SKILLET

1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips

1 pound chicken tenders

2 teaspoons curry powder, divided

3/4 teaspoon garlic salt

1/8 teaspoon ground red pepper

4 1/2 teaspoons vegetable oil

1 can (about 14 ounces) chicken broth

1 cup uncooked couscous

Thaw vegetables according to package directions.

While vegetables are thawing, place chicken in medium bowl. Sprinkle with 1 teaspoon curry powder, garlic salt and ground red pepper, toss to coat.

Heat oil in large deep skillet over medium-high heat until hot. Add chicken mixture, spreading in one layer. Cook 5 to 6 minutes or until chicken is no longer pink in center, turnig occasionally.

Transfer chicken to plate, set aside. Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.

Stir thawed vegetables into skillet, return to a boil. Stir in couscous; top with chicken. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Makes 4 servings

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