Steaming couscous makes it firmer and more pastalike than the usual soak-and-fluff method. Serve with hot sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 893 mg
- Protein 29 g
- Calories 684.0
- Total fat 22 g
- Cholesterol 71 mg
- Saturated fat 5 g
- Total carbohydrate 94 g
- Iron 30.0
- Folate 34.0
- Calcium 7.0
- Vitamin A 17.0
- Vitamin C 112.0