Taste of Home
Casablanca Chicken Couscous
TOTAL TIME: Prep: 20 min. Cook: 15 min. + standing
YIELD: 6 servings.
To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. —Roxanne Chan, Albany, California
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 pound boneless skinless chicken thighs, cut into 1-inch pieces
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1 package (8.8 ounces) uncooked Israeli couscous
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
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2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
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2/3 cup dried tropical fruit
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1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
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1/2 cup plain yogurt
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1 small carrot, grated
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1/4 cup minced fresh parsley
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1 medium lemon
Directions
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1.
In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
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2.
Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.
Nutrition Facts
1-1/3 cups: 448 calories, 11g fat (3g saturated fat), 53mg cholesterol, 715mg sodium, 63g carbohydrate (17g sugars, 4g fiber), 25g protein.
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