Sunday, April 06, 2008
Recipes
Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.
This tasty curry goes wonderfully on top of couscous and makes for a filling meal.
2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 tablespoon peeled and chopped ginger
1 garlic clove, minced
1 tablespoon turmeric
1 tablespoon curry powder
1 tablespoon brown sugar
2 (5- to 6-ounce) skinless, boneless chicken breasts, sliced into 1-inch pieces
1 floret broccoli, chopped
1 small floret of cauliflower, chopped
1 carrot, chopped
1 cup whole-grain couscous, prepared according to instructions on the box
1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
2. Add the sliced chicken breasts and cook until the meat is done, about 57 minutes.
3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
4. Serve over hot, freshly cooked couscous.
Makes 2 servings.