Couscous is quite possibly the world's quickest cooking grain. It takes literally five minutes to make — meaning it's an ideal ingredient for home cooks who are pressed for time. To create an entire meal with couscous, toss with sauteed vegetables, dried fruit, aromatic spices, and rotisserie chicken. Feel free to use the recipe loosely as a guide; onions and garlic aren't the only veggies that work with this dish. Butternut squash, red peppers, and broccoli would also be delicious. To look at the incredibly uncomplicated recipe, read more.
- 2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
2 cups shredded rotisserie chicken
1 cup chopped mixed dried fruits, such as pitted dates and apricots
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted
- Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
- In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes.
- Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
- Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes.
- Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro.
- Garnish with the almonds and serve.
- Poultry, Main Dishes
- North American