A few days ago, I posted an article on recipes for couscous, on my twitter account. It's a family favorite of ours, but I only really make it one way, so I was excited to try some new ways to make it. With couscous being a really quick and easy way to add a side to your meal, It's an ingredient you should consider adding to your repertoire.
I followed the recipe almost exactly, I think I might have just cooked my chicken a little longer. I also marinated my chicken over night with salt, pepper, garlic and ginger paste and a little cumin. Just remove the chicken from the fridge to come to room temperature, at least an hour ahead of cooking time. It's a great recipe and it turned out yummy! The best part about this recipe is you can leave out the chicken if you want a vegetarian stew. So go ahead, try it, served with a little green salad! Here's the recipe:
1 tablespoon olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon ground turmeric
1 1/2 cups canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1 cup canned chickpeas, drained and rinsed
1 zucchini, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice
4 cups cooked couscous
In a large pot, heat the oil over moderately high heat. Season the
chicken pieces with 1/4 teaspoon of the salt and add them to the pot.
Cook, turning, until browned, about 8 minutes in all. Remove. Pour off
all but 1 tablespoon fat from the pot. Reduce the heat to moderately low. Add the onion to the pot and cook,
stirring occasionally, until translucent, about 5 minutes. Add the
garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook,
stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt,
scraping the bottom of the pot to dislodge any browned bits. Add the
chicken thighs and drumsticks. Bring to a simmer and cook, covered, for
10 minutes. Add the chicken breasts with any accumulated juices, the
chickpeas, and the zucchini and bring back to a simmer. Cook, covered,
until the chicken and zucchini are just done, about 12 minutes longer.
Add the parsley and lemon juice and serve over the couscous.