Recipe: Brown-bag chicken and couscous

BROWN BAG CHICKEN AND COUSCOUS

Serves 4.

Note: Use paper bags that are intended for food (not leftover bags from the hardware store, for example). For a slightly spicier alternative to curry powder, try one of the locally made roasted spice blends from Raghavan Iyer's Turmeric Trail line of products (TurmericTrail.com). There are several varieties available, but for this recipe I recommend the Madras Masala Blend.

• 4 paper lunch bags (see Note)

• 11/2 c. uncooked couscous

• 2 c. boiling water

• 2 tsp. curry powder

• 2 tbsp. unsalted butter

• 1 tbsp. minced flat-leafed parsley

• 1 small garlic clove, minced

• 4 skinless boneless chicken breasts, about 4 to 5 oz. each, cut into bite-sized pieces

• 1/4 tsp. freshly ground black pepper

• 2 medium-size zucchini, trimmed and cut into matchsticks

• 4 ice cubes

Directions

Preheat oven to 450 degrees.

In a large bowl, combine the couscous, boiling water, curry powder and 1/4 teaspoon salt. Cover and let sit for 5 minutes. Fluff with a fork.

Place 4 opened paper lunch bags on a large baking sheet. Spoon equal amounts of the couscous into each bag.

Season the chicken with 1/4 teaspoon salt and pepper and divide among the bags, placing on top of the couscous. Evenly divide the carrots, zucchini, ice cubes and butter mixture among the bags. Staple shut.

Bake for 20 minutes. Transfer to serving plates. Cool for a few minutes and place on dinner plates. Bags can be torn open or cut open with scissors. (Kids, in particular, need to be careful when opening the bags so the hot steam isn't directed into their face. If you let the bags cool for a few minutes before opening, as directed above, the steam will be lessened.)

Nutrition information per serving:

Calories485Fat11 gSodium420 mg

Protein36 gCholesterol86 mgDietary fiber6 g