posted by Mai 01-27-103 9:24 AM
Couscous with Chicken
Makes 4 or 5 servings
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces (1 1/2 cups)
1 1/4 cups chicken broth
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8-1/4 teaspoon crushed red pepper
1 medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
2 medium tomatoes, peeled, seeded, and chopped
15-ounce can garbanzo beans, drained
1 cup couscous
In a large, heavy skillet or Dutch oven cook the onion and garlic in hot oil till tender but not brown. Add the chicken, carrots, chicken broth, celery, salt, cumin, turmeric, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Add the zucchini, tomatoes, and garbanzo beans. Cover and cook for 10 minutes more, or till chicken and vegetables are tender.
Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a serving bowl. Spoon chicken mixture over couscous.