Thursday, June 29, 2017

Chicken Couscous


  • Dry Couscous (Near East Original Mix), 10 oz, almost two cups 
  • Boneless chicken fillets, 4, cut in cubes
  • Onion, diced, 1 cup
  • Carrots, diced, 1 3/4 cup
  • Black raisins, 1 1/2 cups, soaked in luke warm water
  • Chicken stock, 2 cups
  • Turmeric powder, 1/2 teaspoon
  • Salt and pepper
  • Red chili powder, 1/2 teaspoon
  • Lemon juice, 1/2 lemon
  • Almonds, chopped, 1/2 cup
  • Butter, 3 tablespoons
  1. In a medium saucepan (preferably wide) add 2 tablespoons butter and set on medium heat.
  2. Add 2 cups chicken stock and 1/2 teaspoon salt and stir well.
  3. When the chicken stock boils, remove the pan from heat, add 10 oz Near East dry couscous, stir and cover with a lid. Set this aside for 5 minutes. Couscous will absorb the chicken stock and increase in volume. Use a fork to fluff it up. Add juice of 1/2 lemon and mix well.
  4. Next, add onion and carrots in a large cooking pan and saute until onions are translucent (about 3-4 minutes). 
  5. Add 1 tablespoon butter, cube cut chicken pieces of 4 breast fillets, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon red chili powder and fry the chicken well until the chicken is not pink anymore. Add a couple of tablespoons of water while cooking to avoid drying out of boneless chicken.
  6. Add 1/2 cup chopped almonds and 1 1/2 cups black raisins (taken out of water) and cook the chicken until it is well done. Taste a piece to check for salt and add more as desired. 
  7. Add the couscous and mix well while still on heat. 
  8. Once the elements are well mixed, switch heat off. 
  9. Serve hot!

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