Prep 5 mins
Cook 10 mins
I usually make this recipe to go with my Mediterranean Chicken Thighs. I found both recipes in my local newspaper and they've been a family favorite for several years. I hope you enjoy both as much as we do.
- 1 cup couscous
- 1 3⁄4 cups chicken broth
- 2 tablespoons olive oil, divided
- 3 scallions, chopped, both green and white parts
- 3 tablespoons raisins
- 1 tablespoon pignoli nut
- 1⁄2 teaspoon ginger
- salt and pepper
- Cook couscous according to directions on box, using chicken broth and olive oil.
- In small skillet over medium heat, saute chopped scallions in remaining olive oil until soft, do not brown. Add raisins, pignoli and ginger, and continue to saute about 1 minute. Add contents of skillet to cooked couscous and mix well. Add salt, pepper, and cumin to taste.
This is easy and delicious - and I usually have these ingredients on hand. It has excellent flavors. I will be making this again. I cut the recipe in half and used 1/4 tsp. cumin - I stirred it in with the green onions, raisins, nuts, and ginger and let it cook for a minute. Thanks for posting!