MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Casablanca Chicken Couscous
Categories: Poutry, Pasta, Fruits, Dairy, Vegetables
Yield: 6 Servings
1 tb Olive oil
1 md Onion; chopped
1 lb Chicken thighs; in 1" pieces
8 13/16 oz Pkg uncooked pearl couscous *
1/2 ts Salt
1/4 ts Pepper
1/4 ts Crushed red pepper flakes
29 oz Chicken broth (2 cans)
2/3 c Dried tropical fruit
15 oz Can garbanzo beans or chick
- peas; rinsed, drained
1/2 c Plain yogurt
1 sm Carrot; grated
1/4 c Fresh parsley; minced
1 md Lemon
In a large skillet, heat olive oil over medium-high heat. Add
onion; saute until softened, 3 to 4 minutes. Add chicken, couscous,
salt, pepper, and pepper flakes; cook and stir until chicken begins
to brown, 3 to 5 minutes. Add broth and dried fruit; cook,
uncovered, until chicken and couscous are tender and fruit is
moist, 8 to 10 minutes.
Stir in remaining ingredients; heat through. Remove from heat. Let
stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips;
cut lemon into 6 wedges. Top couscous with zest strips and serve
with lemon wedges.
* Pearl couscous is much larger than regular couscous and takes
longer to cook, so don't be tempted to substitute one for the
other.
Pearl couscous may be labeled Israeli couscous or ptitim in Middle
Eastern markets.
Recipe by Roxanne Chan, Albany, California
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
