Recipe by Pierre Dance
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.
Top Review by Calico34
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....
- 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
Directions See How It's Made
- 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.