Recipe by justcallmetoni
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.
Top Review by Melanie-1221
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!
- 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
Directions See How It's Made
- 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.