Prep 15 mins
Cook 15 mins
50 years age, Uncle Sam's Air force sent me on a 4 year paid holiday to Europe and North Africa. I spent several months at Sidi Slimane, Morocco where I found this dish. It is not only delicious, its quick and easy.In hot weather I cook a lot on the patio using my propane camp stove. Why heat up the house just to pay the electric company to run the air conditioner.
- 3 tablespoons extra virgin olive oil (EVOO)
- 4 boneless skinless chicken thighs, defatted, cut bite size
- 1⁄4 cup yellow onion, chopped
- 2 garlic cloves, pressed
- 1⁄4 cup green bell pepper, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup baby carrots, chopped
- 1 dash cayenne
- fresh ground black pepper
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 cup chicken stock (home made is best)
- 1 cup couscous
- Heat a medium size pan, one that has a lid, over a medium high burner.
- Add oil.
- Add onion, garlic, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
- Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
- Add couscous slowly as you stir. Mix well.
- Replace lid, remove from heat, let stand for 7 minutes.
- Fluff with a fork and serve.
Never made couscous like this before, it was excellent!
The only thing I added was a little bit of salt and pepper, a few garlic cloves (I'm French, after all!) and a dash of Cayenne pepper!
Maybe cook a few merguez on the grill to go with it....