Your Time to Cook: A First Cookbook for Newlyweds, Couples & Lovers
Published by Square One
Made of crushed, steamed semolina wheat (the basis for most pastas), couscous is a pasta of North African origin. It is growing in popularity as a substitute for rice. Enjoy it with this traditional dish of Morocco.
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureSavory, Spiced
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- Juice of 1 large lemon
- 2 teaspoons olive oil
- 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
- 15-ounce can chickpeas, drained
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- 1 tablespoon olive oil
- ¼ cup couscous
Chop the onion.
Chop the tomatoes.
Juice the lemon.
Heat the olive oil in deep frying pan over medium-high heat. Add the chicken an cook about 2 minutes on each side.
Add all of the remaining ingredients, except the couscous, to the pan. Reduce the heat to medium-low and simmer 20 minutes, stirring occasionally.
About 10 minutes before the chicken is done simmering, prepare the couscous. Bring the water and oil to boil in a small pot. Add the couscous, stir quickly, and cover. Remove from the heat and let sit about 5 minutes.
Fluff the couscous with a fork before spooning some onto a plate and topping with the chicken mixture.
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2010 Robert L. Blakeslee