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Active Time: 10 Minutes
Total Time: 40 Minutes
Yield: Makes 4 or 5 servings
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| Couscous, though it looks like a whole grain, is a tiny, quick-cooking pasta that, topped with various meats and vegetables, is a Moroccan staple. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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.
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Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a serving bowl. Spoon chicken mixture over couscous.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 or 5 servings
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| Carbohydrates, Total: |
56g |
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