Quick Couscous with Chicken Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 1 (3 pounds) chicken, cut into serving pieces
• Salt and pepper to taste
• 2 Tablespoons cooking oil
• 1 onion, sliced
• 1 large carrot, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) peeled whole plum tomatoes, drained and chopped (about 1 pound fresh tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 2 cups defatted chicken broth or vegetable stock, divided
• 1/4 cup dry white wine
• 1/2 teaspoon dried red chile flakes, harissa, or other hot pepper sauce
• 2 small zucchini, diced
• 3 Tablespoons tomato paste
• 1 can (15 ounces) cooked garbanzos (chick peas), rinsed and drained
• 4 Tablespoons chopped fresh cilantro or 3 Tablespoon chopped fresh parsley, divided
• 1 Tablespoon butter or margarine (optional)
• 1-1/2 cups quick-cooking or "instant" couscous
• Harissa or liquid pepper sauce

Preparation:

Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and saute until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, wine, and red chile flakes and return chicken to casserole. Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add garbanzos and half the chopped cilantro or parsley, heat through.

While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous. Stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter. Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining cilantro or parsley. Serve with harissa or other liquid pepper sauce.

Yield: 6 to 8 servings

Recipe Source: The Ethnic Food Lover's Companion by Eve Zibart (Menasha Ridge Press)
Reprinted with permission.