Tandoori Chicken over Apricot Curry Couscous with Asparagus

Servings:
Tandoori Chicken over Apricot Curry Couscous with Asparagus 4.43/5 (7 votes)

I am a huge fan of Indian food; tandoori especially. It has just the right amount of rich spices melded with creamy yogurt to create a subtle delicious flavor. When used as a marinade for chicken (and shrimp) it's fantastic especially when paired with the sweet bites of apricot in the lightly curried couscous. If this is your first go at tandoori you're going to love it!

Tandoori Chicken

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 lb boneless skinless chicken breasts
  • 5 oz Greek yogurt
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander

DIRECTIONS

  1. Combine all in a resealable bag.
  2. Let marinate for at least 30 minutes or overnight.
  3. Lightly oil grill (or use grill pan on stovetop).
  4. Grill chicken about 4 minutes per side.
  5. Remove from grill and let rest for a few minutes before cutting.
  6. Serve over a bed of apricot curry couscous.

Nutritional Information

Serving Size: 207g Calories 354 Fat 13 Sat Fat 4 Sodium 159 Carbs 2 Fiber 0 Sugars 1 Protein 53.

Apricot Curry Couscous

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1/4 cup red onion, chopped small
  • 1 tablespoon butter
  • 1 1/2 cups vegetable stock, or water
  • 1/2-1 cup dried apricots, chopped
  • 1/4 teaspoon curry powder
  • 1 cup couscous

DIRECTIONS

  1. *If you buy a packaged couscous mix, trash the flavor packet, and adjust the broth by the quantity listed on the box. All other quantities remain the same.
  2. Sauté onion in butter until it is translucent and tender.
  3. Add broth, apricots and curry powder.
  4. Bring to a boil and add couscous.
  5. Stir to combine, remove from heat, and cover.
  6. Let sit 5-10 minutes.
  7. Remove lid, fluff with a fork, and serve.

Nutritional Information

Serving Size: 178g Calories 215 Fat 3 Sat Fat 2 Sodium 68 Carbs 39 Fiber 3 Sugars 4 Protein 6.

Asparagus

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 bunch asparagus
  • 1 lemon
  • kosher salt and pepper

DIRECTIONS

  1. Bring 2” of water to a boil in a shallow pan.
  2. Add asparagus and simmer for about 3 minutes or until bright green and crisp.
  3. Remove from water, and plate.
  4. Drizzle with lemon juice and season with salt and pepper.

Nutritional Information

Serving Size: 100g Calories 21 Fat 0 Sat Fat 0 Sodium 2 Carbs 4 Fiber 2 Sugars 2 Protein 2.

NOTES

KID NOTE:  The kids turned their noses up to the idea of apricots in their couscous, but ate it with little complaint – not wanting to admit they liked it.

VEGETARIAN TIP: Marinate zucchini, onion, and firm tofu in tandoori sauce. Grill and serve over couscous.

GLUTEN FREE MODIFICATIONS: Use quinoa instead of couscous.

2 Comments

  1. Sak214 says:

    Is there something I could substitute for the yogurt? I can’t eat dairy right now but really want to make this recipe! Thanks

    • No More To-Go says:

      I know there are non-dairy yogurt products with almond milk. I’ve never tried them, but I would imagine it would work really well.

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