Tangerine Barbecue Chicken and Curry Couscous

Taken and adpated from: Rachel Ray
Serves: 4


  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 skinless, boneless chicken breast halves
  • Salt and pepper
  • 1 red onion, finely chopped
  • 2 cups chicken broth
  • Grated peel and juice of 2 tangerines
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sucanat
  • 1 – 3 teaspoons hot pepper sauce, to taste
  • 3 carrots, shredded
  • 2 scallions, finely chopped
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons turmeric (about 1/2 palmful)
  • 1 1/2 cups couscous
  • 1/4 cup sliced almonds, toasted
  1. In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 12 minutes. Transfer to a platter and cover to keep warm. Add 1 tablespoon EVOO, 1 turn of the pan, to the skillet and heat over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add 1/2 cup chicken broth, the tangerine peel and juice, the Worcestershire sauce, sucanat and hot sauce. Lower the heat and simmer until reduced slightly, about 2 minutes. Return the chicken to the sauce and turn to coat.
  2. In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the carrots and scallions, season with salt and pepper and cook for 2 minutes. Stir in the remaining 1 1/2 cups chicken broth, the curry and turmeric and bring to a boil. Stir in the couscous, turn off the heat, cover the pan tightly and let stand for 5 minutes. Fluff the couscous with a fork and stir in the almonds. Serve with the chicken.