Couscous with Chicken, Raisins and Pine Nuts

By The Canadian Living Test Kitchen

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Couscous with Chicken, Raisins and Pine Nuts

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	684684 cal
pro	29 g29g pro
total fat	22 g22g total fat
sat. fat	5 g5g sat. fat
carb	94 g94g carb
fibre	7 g7g fibre
chol	71 mg71mg chol
sodium	893 mg893mg sodium
% RDI:	-
calcium	77 calcium
iron	3030 iron
vit A	1717 vit A
vit C	112112 vit C
folate	3434 folate

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Steaming couscous makes it firmer and more pastalike than the usual soak-and-fluff method. Serve with hot sauce.

Ingredients

1-1/2 lb chicken thighs 1-1/2 1-1/2lb lbchicken thighchicken thighs
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1/2 spanish onion , thinly sliced1/2 1/2spanish onionspanish onions, thinly sliced
1 sweet red pepper , coarsely chopped1 1sweet red peppersweet red peppers, coarsely chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 2tomatotomatoes, seeded and coarsely chopped
10 parsley stems , tied together10 10parsley stems, tied together
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp turmeric 1/4 1/4tsp tspturmeric
pinch saffron pinch pinchsaffron
pinch ground nutmeg pinch pinchground nutmeg
1-1/2 1-1/2cups cupssodium-reduced chicken stock
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1/4 cup toasted pine nuts 1/4 1/4cup cuptoasted pine nutpine nuts
1 pkg (340 g) couscous 1 1pkg (340 g) pkg (340 g)couscous
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

Sprinkle chicken with salt and pepper. In nonstick skillet, heat oil over medium-high heat; brown chicken. Remove to plate.

Drain any fat from skillet. Add onion, red pepper and garlic to pan; fry over medium heat, stirring occasionally, just until tender, about 7 minutes. Scrape into wok or shallow Dutch oven.

Add chicken and any juices to wok. Add tomatoes, parsley stems, ginger, cinnamon, turmeric, saffron, nutmeg, stock and 1 cup (250 mL) water; bring to boil. Reduce heat, cover and simmer for 25 minutes. Add raisins and pine nuts.

Meanwhile, in large bowl, rinse couscous; strain and let stand in clean bowl for 20 minutes. With hands, break up lumps. Line steamer basket with cheesecloth; pour in one-third of the couscous. Cover and steam for 5 minutes. Add remaining couscous; steam until fluffy, about 15 minutes.

Dump couscous onto platter; make well in centre. Using slotted spoon, arrange chicken mixture in well. Discard parsley stems from broth; pour over couscous. Sprinkle with chopped parsley.

Source : Canadian Living Magazine: April 2006