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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I usually make this recipe to go with my Mediterranean Chicken Thighs. I found both recipes in my local newspaper and they've been a family favorite for several years. I hope you enjoy both as much as we do. Ingredients:
1 cup couscous |
1 3/4 cups chicken broth |
2 tablespoons olive oil, divided |
3 scallions, chopped, both green and white parts |
3 tablespoons raisins |
1 tablespoon pignoli nut |
1/2 teaspoon ginger |
salt and pepper |
cumin |
Directions:
1. Cook couscous according to directions on box, using chicken broth and olive oil.
2. In small skillet over medium heat, saute chopped scallions in remaining olive oil until soft, do not brown. Add raisins, pignoli and ginger, and continue to saute about 1 minute. Add contents of skillet to cooked couscous and mix well. Add salt, pepper, and cumin to taste.
3. Enjoy!
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