This is a print preview of "Curried Chicken And Couscous Pie" recipe.

Curried Chicken And Couscous Pie Recipe
by Global Cookbook

Curried Chicken And Couscous Pie
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  Servings: 1

Ingredients

  • Nonstick cooking spray
  • 1 lb cooked chicken, cut into 1/2 inch pcs
  • 2 x cloves garlic, chopped
  • 1 1/2 tsp curry pwdr
  • 1/8 tsp salt
  • 1/8 tsp grnd red pepper
  • 1 can (14 1/2 ounces) chicken or possibly vegetable broth
  • 1 c. frzn peas
  • 1 c. uncooked couscous
  • 1/4 c. snipped fresh cilantro
  • 6 sht frzn phyllo dough, thawed

Directions

  1. Coat an unheated large nonstick skillet with nonstick spray. Heat over medium heat. Add in chicken and garlic; cook and stir for 1 minute to heat through.
  2. Sprinkle curry pwdr, salt and grnd red pepper over chicken and cook 1 more minute to combine.
  3. Add in broth and peas; bring to a boil. Remove from heat; stir in couscous.
  4. Cover and let stand 5 min or possibly till liquid is absorbed. Stir in cilantro, fluffing the couscous with a fork.
  5. Place one phyllo sheet on a work surface; spray lightly with nonstick spray. Coat a 9 inch springform pan with cooking spray. Place the layered sheets in the pan, allowing the ends to extend up and over the sides of the pan. Repeat layering three more phyllo sheets as above; place in the pan across the first three sheets to cover the bottom and edges of pan. Spoon chicken mix into pan, spreading proportionately.
  6. Fold overhanging phyllo dough over top to cover the filling. Spray top of pie with nonstick spray. Bake in a 350 degrees oven for 30 to 35 min or possibly till golden. If phyllo is browning too quickly, tent with aluminum foil.
  7. Let stand 5 min before cutting into wedges. If you like, serve with plain low-fat yogurt and cranberry or possibly mango chutney.