Couscous With Chicken, Walnuts& Golden Raisins

Recipe by Chef #344339
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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop up the garlic; mince the scallions. Dice up the chicken into ½" cubes.
  • Heat up the olive oil in a skillet; add the garlic and sauté for a minute or two, till the garlic starts to smell good and yummy.
  • Add the chicken and give it a stir to coat thoroughly in oil. Add the turmeric and salt, plus a few generous dashes of cinnamon and pepper.
  • Cook the chicken over medium-high heat. When the outside has mostly turned opaque, add the pine nuts. Continue cooking until the chicken is just cooked through -- do your best not to overcook!
  • While the chicken is cooking, bring the broth to a boil in a small pot. Stir in the couscous and raisins/currants, add 1/8 tsp salt plus a few dashes of ground pepper. Cover and remove from heat; let sit for five minutes. Stir in 1 tablespoons olive oil and the minced scallions with a fork, then continue using the fork to fluff the couscous.
  • Stir in the chicken and pine nut mixture, and fluff some more. You can serve it hot if you like, but the dish is also good at room temperature.
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