******I am a WHITE meat only kind of girl, so I used skinless breast; you could also substitute lean pork in place of the chicken********* Chicken Couscous Makes: 4 servings Prep 15 mins Cook 36 mins Ingredients 2 tablespoons olive oil 1/4 cup sliced almonds 3/4 pound boneless, skinless chicken thighs, fat trimmed, cut into 1/2-inch pieces 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch scallions, white and light green parts only, thinly sliced 1 zucchini, cut in half lengthwise and thinly sliced 2 carrots, cut in half lengthwise and thinly sliced 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon turmeric 1 1/4 cups low-sodium chicken stock 1 large tomato, chopped 1/2 cup canned chickpeas, drained 1/2 lemon, zest peeled into 1/2-inch- thick strips, juice to taste 1/3 cup raisins 3/4 cup whole-wheat couscous 1/4 cup chopped parsley Directions 1. Warm the oil in a Dutch oven over medium-high heat. Add the almonds; toast until golden, 2 minutes. Using a slotted spoon, transfer them to a bowl. 2. Season the chicken with the salt and black pepper, add to pot and cook until browned, 10 minutes. Using a slotted spoon, transfer chicken to a plate. Add the scallions, zucchini and carrots; cook 6 minutes. Mix in the cinnamon, cumin, coriander and turmeric; saute 1 minute. 3. Add the chicken stock, tomato, chickpeas, lemon zest and raisins; bring to a simmer. Return chicken to pot, cover and simmer 10 minutes. Using a slotted spoon, transfer chicken and vegetables to a serving bowl. Season with lemon juice. Cover and keep warm. 4. Add the couscous to the liquid remaining in pot, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve chicken and vegetables over couscous, garnished with almonds and parsley.
Posted on: Tue, 03 Sep 2013 16:40:00 +0000
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