Couscous with Chicken, Raisins and Pine Nuts Couscous with Chicken, Raisins and Pine Nuts

Author: Canadian Living

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
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Couscous with Chicken, Raisins and Pine Nuts