Prep 20 mins
Cook 10 mins
Another addition inspired by one of my favorite cookbooks. The couscous in this is so fragant and flavorful, it is well worth making it alone. Together, they make a wonderful midweek meal in just 30 minutes. (Consider it a very quick trip to Morocco.) Not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.
- 3 cups fat-free chicken broth
- 2 cups water
- 1⁄4-1⁄2 teaspoon hot pepper sauce
- 1 1⁄3 cups couscous
- 2 teaspoons lemon juice
- 1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
- 3 zucchini (medium or large cut into strips, see preparation notes below)
- 2 carrots, cut into 3 inch strips
- 1⁄4 cup currants or 1⁄4 cup dark raisin
- 3 tablespoons blanched slivered almonds
- 1 1⁄2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon black pepper
- To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
- Mix together the spices in a small bowl.
- Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
- In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
- Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
- Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
- Using a fork fluff the couscous and place the grains on a serving plate.
- Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
- Sprinkle almonds on top.
- Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.
I made this tonight, only thing changed was no raisins and I used full fat chicken broth. I also thickened the sauce with cornstarch and drizzled over everything. We thought it was very good and I will be making this again..Thanks!
I absolutely love this. For me, the spices worked together wonderfully (I forgot to put in the hot sauce but I'll be sure to get it in next time) and the taste is one that I'll go back for again and again. It's quick and easy with such a lovely exotic aroma and flair. I didn't have zucchini so I used okra in it's place and that fit in very well. Thank you toni for a real keeper.
It just didn't work for me or my husband and kid. Maybe it was the spice combo (we used the coriander) but I just didn't love it. It was edible, but I won't make it again.