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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was. Ingredients:
1 medium onion, chopped |
3 tablespoons olive oil |
2 garlic cloves, finely minced |
2 teaspoons salt |
1 tablespoon curry powder |
1 teaspoon cinnamon |
1 teaspoon ground cumin |
2 cups cubed cooked chicken breasts |
2 1/4 cups chicken broth |
3 medium carrots, sliced 1/4-inch thick |
2 medium potatoes, cut in 1/2-inch cubes |
1 cup canned chick-peas, drained |
1/2 cup dried currant |
2 cups uncooked couscous |
Directions:
1. Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
2. Add onions and saute until translucent.
3. Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
4. Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
5. Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
6. Return to a boil, add couscous, and stir well.
7. Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.
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