North American Chicken Couscous |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From BHG Big Book of 30 Minute Dinners. Ingredients:
1 lb boneless skinless chicken breast |
2 medium onions, cut into thin wedges |
1 teaspoon bottled minced garlic |
1 tablespoon olive oil |
16 peeled baby carrots |
2 1/2 cups chicken broth |
2 medium zucchini, quartered and cut into 2-inch wide pieces |
1/2 cup raisins |
2 -3 teaspoons curry powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 1/3 cups quick-cooking couscous |
1/4 cup slivered almonds, toasted |
Directions:
1. Cut chicken into bite-size pieces.
2. In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
3. Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
4. Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
5. In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
6. Stir in the couscous; cover.
7. Remove pan from heat; let stand for 5 minutes.
8. Fluff couscous with a fork.
9. On individual plates, serve couscous with chicken and veggie mixture on top.
10. Garnish with toasted almonds.
|
|