Moroccan Chicken With Couscous |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm thinking I got this from a cookbook originally, but I can't remember which one to save my life. And being me I've changed it around, added some stuff and deleted other stuff anyway, so I guess that'll be all right. This is nice for summer because it adds almost no heat to the kitchen. It's also a nice variation for those trying (or needing) to keep the carbs low. You can use peas or chopped green beans in place of the broccoli. Ingredients:
1 lb boneless skinless chicken breast |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
1 tablespoon olive oil |
1 garlic clove, minced |
1 (14 ounce) can fat-free low-sodium chicken broth |
1 cup broccoli, chopped into small pieces (if using frozen, defrost) |
2/3 cup instant couscous (whole wheat if you can find it) |
1/4 cup fresh parsley, chopped |
Directions:
1. Slice chicken into thin strips about an inch long and 1/2-inch wide.
2. Combine ginger, cumin, turmeric, salt and pepper; sprinkle over chicken pieces and set aside.
3. Heat olive oil in a large skillet; add chicken and garlic and saute for 5 minutes, until chicken is light brown on all sides.
4. Add the chicken broth and broccoli; bring to a boil, then reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked through.
5. Stir in couscous, cover, remove from heat and let stand 5-7 minutes, until liquid is absorbed.
6. Serve sprinkled with parsley.
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