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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love finding recipes for couscous. The kids think its fun to eat. Couscous is a tiny pearl shaped pasta and the texture is crazy in your mouth.....we love it. This is a good typical recipe for couscous with the chicken, one of our favorites. Ingredients:
1 (2 1/2-3 lb) broiler-fryer chickens, cut up |
2 tablespoons cooking oil |
2 medium onions, coarsely chopped |
1 garlic clove, minced |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (10 1/2 ounce) can tomato puree |
1 (7 1/2 ounce) can tomatoes, undrained and cut up |
1/2 cup raisins |
1/2 cup water |
2 bay leaves |
6 inches cinnamon sticks |
1 1/2 teaspoons chili powder |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cumin |
2 carrots, cut into 1/4 inch pieces |
2 stalks celery, cutinto 1 inch pieces |
1 zucchini, halved lengthwise and cut into 1/2 inch slices |
1 small green pepper, cut into bite sized pieces |
1 cup couscous |
Directions:
1. Brown chicken on one side in hot oil in a dutch oven for 7 minutes.
2. Turn chicken, add onion and garlic.
3. Cook about 8 minutes more or till chicken is brown and onion is tender.
4. Drain off fat.
5. Stir in garbanzo beans, tomato puree, undrained tomatoes, raisins, water, bay leaves, cinnamon, chili powder, ginger, and cumin.
6. Stir in carrots, celery, zucchini, and green pepper, bringing to a boil.
7. Reduce heat, cover and simmer about 30 minutes or until chicken and vegetables are tender.
8. Discard bay leaves and cinnamon stick.
9. Meanwhile, stir couscous into 1 cup boiling water.
10. Remove from heat; let stand for 3 to 4 minutes or just till liquid is absorbed.
11. Mound couscous on a serving platter, top with chicken and veggies.
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