CousCous La'Callery
Ingredients:
3 chicken breast chopped into bite sized pieces
3 small zucchini sliced 1/2 inch thick
1 cup of baby carrots chopped
1/4 cup of raisins
1 cup chopped yellow onion
2 cans of diced tomato with no seasoning
1 15-ounce can garbanzo beans (chickpeas), drained
2 good nubs of ginger, minced
2 cloves of garlic, minced
1/4 cup olive oil
3 cups canned chicken broth
1/2 teaspoon ground cinnamon
1/3 cup chopped fresh parsley or mint
1-2 bay leaf
1 pinch of saffron (optional)
3-4 servings of Couscous
3 chicken breast chopped into bite sized pieces
3 small zucchini sliced 1/2 inch thick
1 cup of baby carrots chopped
1/4 cup of raisins
1 cup chopped yellow onion
2 cans of diced tomato with no seasoning
1 15-ounce can garbanzo beans (chickpeas), drained
2 good nubs of ginger, minced
2 cloves of garlic, minced
1/4 cup olive oil
3 cups canned chicken broth
1/2 teaspoon ground cinnamon
1/3 cup chopped fresh parsley or mint
1-2 bay leaf
1 pinch of saffron (optional)
3-4 servings of Couscous
- Brown chicken, reserve
- Cook Couscous
- Add carrots, onion, oil, half of the ginger, garlic to pan, saute till onions are translucent
- Sprinkle cinnamon over pan
- Add cooked chicken, raisons, tomato, broth, bay leaf, garbanzo beans, rest of ginger and saffron if using to pan
- Simmer until carrots are getting soft and the sauce is less runny, add zucchini
- Cook until zucchini is tender but not soft (remove bay leaf)
- Pour Couscous in serving dish, pour sauce over top, sprinkle mint or parsley over dish, serve