Casablanca
Chicken Couscous Recipe
Ingredients
:
1
tablespoon olive oil
1
medium onion, chopped
1
pound boneless skinless chicken thighs, cut into 1-inch pieces
1
package (8.8 ounces) uncooked Israeli couscous
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper flakes
2
cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3
cup dried tropical fruit
1
can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2
cup plain yogurt
1
small carrot, grated
1/4
cup minced fresh parsley
1
medium lemon
How
To Make Casablanca Chicken Couscous :
In
a large skillet, heat olive oil over medium-high heat. Add onion; saute until
softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes;
cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried
fruit; cook, uncovered, until chicken and couscous are tender and fruit is
moist, 8-10 minutes.
Stir
in remaining ingredients; heat through. Remove from heat. Let stand, covered,
10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges.
Top couscous with zest strips and serve with lemon wedges.
Test
Kitchen tips :
Israeli
couscous is much larger than regular couscous and takes longer to cook, so
don't be tempted to substitute one for the other.
Israeli
couscous may be labeled pearl couscous or ptitim in Middle Eastern markets.
Any
dried fruit will work, so if you have dried apricots, cranberries or even
raisins on hand, go ahead and use them instead of making a special trip to the
store.
Nutrition
Facts :
1-1/3
cups: 448 calories, 11g fat (3g saturated fat), 53mg cholesterol, 715mg sodium,
63g carbohydrate (17g sugars, 4g fiber), 25g protein.