Moroccan Chicken With Toasted Couscous

Serves: 4
Total Calories: 276


2 tablespoons olive oil
1 cup chopped onion, frozen or fresh
1 1/2 cups Israeli or toasted couscous
1/2 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flake
1 pound cooked meat from a rotisserie or oven-roasted chicken (about 4 cups), in bite-size pieces
1 (8-ounce) bag shredded carrot
1 cup golden raisins
2 cups vegetable broth


Heat the oil in a large skillet over medium-high heat. Add the onion and cook until tender. Add the couscous and stir until lightly toasted. Stir in the garlic, coriander, cumin, and red pepper flakes. Add the chicken, carrot, raisins, and broth cover and simmer until the broth has been absorbed and the couscous is tender, about 8 minutes serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 276
Calories from Fat: 70

This Moroccan Chicken With Toasted Couscous recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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