Chicken and Couscous a La Morocco
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 tablespoons extra virgin olive oil (EVOO)
- 4 boneless skinless chicken thighs, defatted, cut bite size
- 1⁄4 cup yellow onion, chopped
- 2 garlic cloves, pressed
- 1⁄4 cup green bell pepper, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup baby carrots, chopped
- 1 dash cayenne
- salt
- fresh ground black pepper
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 cup chicken stock (home made is best)
- 1 cup couscous
directions
- Heat a medium size pan, one that has a lid, over a medium high burner.
- Add oil.
- Add onion, garlic, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
- Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
- Add couscous slowly as you stir. Mix well.
- Replace lid, remove from heat, let stand for 7 minutes.
- Fluff with a fork and serve.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.