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This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was.
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 2 garlic cloves, finely minced
- 2 teaspoons salt
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 2 cups cubed cooked chicken breasts
- 2 1⁄4 cups chicken broth
- 3 medium carrots, sliced 1/4-inch thick
- 2 medium potatoes, cut in 1/2-inch cubes
- 1 cup canned chick-peas, drained
- 1⁄2 cup dried currant
- 2 cups uncooked couscous
- Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
- Add onions and saute until translucent.
- Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
- Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
- Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
- Return to a boil, add couscous, and stir well.
- Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.