Couscous with chick-peas and tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Canned chicken broth |
| 2 | tablespoons | (1/4 stick) butter |
| 1 | cup | Couscous |
| 1 | Tomato; seeded, diced | |
| ½ | cup | Drained canned chick-peas; (garbanzo beans) |
| ¼ | cup | Raisins |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Dried basil; crumbled |
| ¼ | teaspoon | Dried thyme; crumbled |
| 4 | servings | |
Directions
Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.
Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low.
Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.
Bon Appétit November 1991 Lori D. Shaller: Arlington, Massachusetts Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998