Tasty Tuesday … Coconut Curry Chicken & Veggies w/Couscous

Today my daughter heads off to a new year of high school, so I’m sharing a recipe she concocted at our last summer camping trip. This was inspired by a recipe for a “trail version” in Backp acker magazine, and we modified it to suit our taste, our pop up camper, our ingredients, and our family of 4. Happy Tasty Tuesday!

Coconut Curry Chicken & Veggies w/Couscous (Only takes ONE pan!)

• 1 10 oz box of plain couscous (I use Near East)
• 1 13 oz. can of coconut milk (Look in the drink aisle, next to mixed drink ingredients)
• 4 T. olive oil
• 1 12 oz. bag of frozen mixed vegetables (We used peas, carrots, corn)
• 4 boneless chicken breast halves
• 4-6 t. curry powder (depending on your taste)
• 3 T. soy sauce
• 2 C. water

Cut chicken breasts into several slices to help it cook faster; saute in olive oil over medium heat in a large frying pan. Remove from pan. In the same pan, bring the coconut milk and water to a boil (There may be waxy coconut mixture in the can; that’s fine. Scoop it in w/the milk). Add the frozen vegetables & heat til cooked. Simmer about 8 minutes, until it becomes well mixed and slightly thickened. It will not be very thick. Chop the chicken while the sauce simmers. Stir the couscous into the sauce, & remove from heat. Cover & let it sit for about 5 minutes. Arrange chopped chicken over couscous & serve from the pan.

We had this for supper at our campsite, along with stir fried zucchini & stuffed portabella mushroom caps (another Tasty Tuesday?).

And in case you’re wondering, we had hot dogs the next day. 🙂 It was great fun to cook the meal together and to eat a gourmet meal together while camping. Kudos to my up and coming chef daughter! This dish is sweet, exotic, hearty, and colorful! And if you’ve never used couscous, it is a friend for your pantry. SO easy and great to eat!

Thanks to Jen and Lisa for inspiring us to cook through Tasty Tuesday and Tempt My Tummy Tuesday.