Spiced Chicken and Vegetable Couscous

Spiced Chicken and Vegetable Couscous Recipe
James Carrier
Jennifer Kirk writes that this spiced chicken and vegetable dish is her family's idea of comfort food.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 386
Caloriesfromfat 15 %
Protein 29 g
Fat 6.4 g
Satfat 1 g
Carbohydrate 53 g
Fiber 5.5 g
Sodium 362 mg
Cholesterol 44 mg

Ingredients

1 pound boned, skinned chicken breasts
About 1/8 teaspoon salt
About 1/8 teaspoon pepper
2 tablespoons olive oil
1 onion (about 8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/4 teaspoon cayenne
2 cups cauliflower florets (about 1/2 in.)
1 cup baby-cut carrots
1 1/2 cups fat-skimmed chicken broth or water
1 red bell pepper (about 8 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1 zucchini (about 8 oz.), rinsed, ends trimmed, cut into 1-inch chunks
2 cans (14.5 oz. each) diced tomatoes
1 package (10 oz.) couscous
3 tablespoons chopped fresh cilantro leaves

Preparation

1. Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.

2. Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.

3. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.

4. Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.

Jennifer Kirk, Tucson, Arizona,

Sunset

September 2003
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