Chicken-Mint Couscous with Raisins and Apricots

Oxmoor House
Chicken-Mint Couscous with Raisins and ApricotsRecipe
Lee Harrelson
I added cubed chicken to a Moroccan side dish to turn it into a main dish. I liked that it called for using mint tea bags as flavoring instead of mint leaves, since I usually keep tea around but I don't often have mint.
Serves 4


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2 1/2 cups water
8 peppermint tea bags
1/2 cup chopped dried apricots
1 cup uncooked couscous
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1/2 cup raisins
2 tablespoons butter
2 teaspoons salt
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh mint (optional)


Total: 30 Minutes

1. Bring water to a boil in a medium-size saucepan. Remove from heat. Add tea bags and apricots; steep 10 minutes.

2. Remove tea bags from water. Add couscous to pan (no need to remove the apricots). Stir to combine and let stand 20 minutes, covered (no extra heat is needed).

3. While couscous is soaking up tea, cut chicken into bite-size pieces. Heat olive oil in a large skillet over medium-high heat until hot. Add chicken and cook until no longer pink in the center, stirring a few times.

4. When couscous has been sitting for 20 minutes, add it to skillet along with raisins, butter, salt, cinnamon, and chopped mint, if using. Stir well to combine. Serve immediately.

Created date

November 2009