Rating: 3 stars
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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.

Mary Ostyn
Recipe by Oxmoor House November 2009


Credit: Lee Harrelson

Recipe Summary

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.


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