Chicken Couscous With Dried Fruit
This vibrant couscous recipe is a delightful blend of savory and sweet flavors, featuring tender shredded chicken, aromatic spices, and a medley of dried fruits. Enhanced with a touch of lemon zest and juice, this dish is both hearty and refreshing. Topped with fresh cilantro and toasted almonds, it's a beautiful and satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 lemons
- 4 Tbs. olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 1/2 tsp. ground cumin
- 3/4 tsp. ground cinnamon
- 2 cups shredded roast chicken, homemade (see
- related recipe at left) or purchased
- 1 cup chopped mixed dried fruits, such as pitted
- dates and apricots
- 3 cups chicken stock
- 2 cups couscous
- 1/4 cup minced fresh cilantro
- 1/2 cup sliced almonds, toasted
Instructions
- <b>Cook the vegetables</b>
- Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
- In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and saut&#233; until softened, about 4 minutes. Add the garlic and saut&#233; until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
- <b>Cook the couscous</b>
- Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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