Chicken with Curry Roasted Squash
This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. —Sharon Collison, Newark, Delaware
Ingredients
- 1 medium butternut squash (about 3 pounds), cut into 3/4-inch cubes
- 1 large red onion, chopped
- 2 tablespoons olive oil, divided
- 2 teaspoons curry powder
- 1 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1-1/2 cups water
- 1-1/2 cups uncooked whole wheat couscous
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 3/4 cup coarsely chopped dried apricots, divided
- 3 cups coarsely shredded rotisserie chicken
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- Minced fresh cilantro, optional
