Orange-Currant Chicken with Toasted Walnuts

Ingredients

• 1 cup couscous uncooked
• 0.3 cup currants 
• 1 teaspoon curry powder 
• 2 tablespoons soya sauce low-sodium
• 3 tablespoons orange juice 
• 3 tablespoons orange marmalade 
• 0.5 teaspoon orange rind grated
• 1 cup bell pepper red chopped
• 1 pound skinned cut into bite-size pieces
• 0.3 cup walnuts toasted chopped
• 1.8 cups water divided

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine first 6 ingredients in a small bowl; set aside.
2. Place a nonstick skillet coated with cooking spray over medium-high heat until hot.
3. Add chicken and bell pepper saut 4 minutes or until chicken is browned. Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm.
4. Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous.
5. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
6. Serve chicken and sauce over couscous.
7. Sprinkle with walnuts.