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.
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)
How to Make It
Bring water to a boil in a medium-size saucepan. Remove from heat. Add tea bags and apricots; steep 10 minutes.
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).
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.
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.
I followed the recipe to a T except that I used three peppermint tea bags and added more cinnamon. My husband said it was tasty, and reminded him of chicken stuffing, but it was dry. We usually have some sort of reduction or sauce with our meat dishes; perhaps the couscous just soaked up all the moisture. I used boneless thighs rather than breasts, and drained the fat from the pan, so perhaps I drained away the flavour. Wondering what I could use as a sauce--chicken broth? wine? Suggestions, please.