Roasted garlic chicken and couscous
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Near East Couscous; Roasted Garlic & Olive Oil |
| 1½ | cup | Water |
| 2 | teaspoons | Olive oil or butter |
| 1 | medium | Chicken breast; boneless, skinless, in 1/2\" chunks |
| ⅔ | cup | Green beans; french style cut, (or peas) |
Directions
Place the oil and chicken in the water in a sauce pan and bring just to a boil. Add the green beans or peas and return, just, to a boil. Add the spice sack contents -- be careful because sometimes it can bubble up and spill. Stir in the couscous. Cover tightly and remove from the hot burner.
Let stand 5 minutes. <== Not any longer than five minutes; this is important. Fluff lightly with a fork and serve. If the couscous stands too long it becomes a solid mass and is difficult to fluff. You can fluff it and put the lid back on to keep it warm. For company I do everything in a saucepan up to the couscous part. I pour the hot liquid and chicken into a pretty casserole dish that has a cover, mix in the couscous and let it stand in that. This is also a good way to make a double recipe. Variations: steep saffron threads in the hot water before adding the other ingredients.
Add extra garlic -- I like it sliced.
Posted to recipelu-digest by Peg Baldassari <Baldassari@...> on Feb 21, 1998