Couscous (rice)

1 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive or vegetable oil
2L/2 to 3 pound cut-up broiler- fryer chicken
1cupWater
2teaspoonsGround coriander
1L/2 teaspoons salt
1teaspoonChicken bouillon granules
¼teaspoonGround red pepper (cayenne)
¼teaspoonGround turmeric
4smallsCarrots, cut into 2-inch pieces
2mediumsOnions, sliced
2mediumsTurnips, cut into fourths
2Cloves garlic, finely chopped
3mediumsZucchini, cut into l/4-inch slices
1can(15 ounces) garbanzo beans, drained
6 servings.

Directions

Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from Dutch oven. Add water, coriander, salt, bouillon granules, red pepper, turmeric, carrots, onions, turnips and garlic to chicken in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Add zucchini to chicken mixture. Cover and simmer about 10 minutes or until thickest pieces of chicken are done and vegetables are tender.

Add beans. Heat 5 minutes; keep warm.

Prepare Couscous. Mound on center of heated platter. Arrange chicken and vegetables around couscous. From the files of Al Rice, North Pole Alaska. Feb 1994