Spiced Chicken Couscous

January 7, 2015

Never in my life did I ever experience Couscous.  GTLF has opened my eyes to a great variety of different foods.  While I think I still need more experiences with this tiny pasta, the following dish is delicious!

Spiced Chicken Couscous

GTLF: Chicken p.47

Serves 4, working time 15 minutes, total time 20 minutes

3 C reduced sodium chicken broth, defatted

1 1/2 tsp. ground cumin

1 tsp. tumeric

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. freshly ground black pepper

8 drops hot pepper sauce

1 1/3 C couscous

1 1/2 tsp. fresh lemon juice

1 pound skinless, boneless chicken thighs cut into 1 1/2 in. chunks

3 zucchini, cut into 3 in. long strips

2 carrots, cut inot 3 in. long strips

1/4 C dark raisins

3 Tablespoons blanched slivered almonds, toasted

1. In a large saucepan, combine the broth, 1 1/2 C water, the cumin, tumeric, ginger, cinnamon, black pepper, and hot pepper sauce.  Bring to a boil over high heat and cook for 3 minutes.

2. In a medium bowl, combine the couscous and lemon juice.  Transfer 1 C of the boiling broth to the bowl, cover, and let stand until the couscous has softened, about 5 minutes.

3. Meanwhile, add the chicken, zucchini, carrots, and more water to cover, if necessary, to the remaining broth.  Return to a boil, reduce to a simmer, cover, and cook until the chicken is cooked through, about 5 minutes.

4. Fluff the couscous with a fork and spoon onto 4 serving plates.  With a slotted spoon, remove the chicken and vegetables from the broth, place on top of the couscous, and sprinkle with the raisins and almonds.  Pour the broth into a sauceboat and serve along with the stew.

Nutritional Information: 9g fat, 488 calories, 1.6 g sat. fat, 66g carbohydrate, 35 g protein, 94 mg. cholesterol, 609 mg sodium.