I haven't made this couscous recipe in years. I had some leftover chicken on hand, and cilantro that I wanted to use up and I came across the recipe on my computer. I tinkered with the dressing a bit (in the past, though it might be a bit too sweet), cut the recipe back, had it heavier on the veggies than couscous.
North African Chicken and Couscous
Cooking Light MAY 2000
Yield: 6 servings (serving size: 2 cups)
2 cups water
1 1/2 cups uncooked couscous
1/2 cup golden raisins
1/2 cup thawed orange juice concentrate, undiluted
1/3 cup lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
2 cups chopped peeled cucumber
1 cup chopped red bell pepper
1/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Sliced green onions (optional)
Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.
Calories from fat: 18%
Saturated fat: 1.2g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 0.9g
I have never seen cucumbers in a recipe like this (I have seen it in Thai dishes). Fascinating! Love all the lemon and orange juice.
Muffins are for people who don't have the 'nads to order cake for breakfast.
--Seth, "Kitchen Confidential" (the show, not the book)
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