Instructions: 1. Coat an unheated large nonstick skillet with nonstick spray. Heat over medium heat. Add chicken and garlic; cook and stir for 1 minute to heat through.

Sprinkle curry powder, salt and ground red pepper over chicken and cook 1 more minute to combine.

2. Add broth and peas; bring to a boil. Remove from heat; stir in couscous.

Cover and let stand 5 minutes or until liquid is absorbed. Stir in cilantro, fluffing the couscous with a fork.

3. 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 mixture into pan, spreading evenly.

4. 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 minutes or until golden brown. If phyllo is browning too quickly, tent with aluminum foil.

Let stand 5 minutes before cutting into wedges. If desired, serve with plain low-fat yogurt and cranberry or mango chutney.

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