Be sure to use green Greek olives—their specific flavor is important to this dish. An 11-ounce box of whole wheat couscous yields 5 cups. Prepare the whole box and save the leftovers for another meal.
Oxmoor House SEPTEMBER 2006
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.
2. Add onion, garlic, and ginger to pan; sauté 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.
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