Couscous with Chicken

Couscous are small grains made of semolina, wheat flour, salt and water. The origin is Northern African. Couscous are delicate grains requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it. It could be prepared with meat, vegetables, or with fruits as dessert.

Ingredients:

2 cups couscous *
4 skinless chicken breasts
3 tomatoes (chopped) or 12 oz can crushed tomatoes
1 medium onion, (finely chopped)
2 tablespoon extra-virgin olive oil or vegetable oil
1 cup chicken broth
2 medium carrots (peeled, cut in small pieces)
1 medium Zucchini (chopped)
3 bay leaves
3 whole cloves, crushed
¼ teaspoon cinnamon
¼ teaspoon turmeric or curry
¼ teaspoon hot red chili powder (berbere) cayenne pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean the chicken breasts with cold water, lemon/lime and a pinch of salt;

2nd Step: Rinse the chicken breasts and pat dry; cut as desired;

3rd Step: Sauté the onion with oil until tender;

4th Step: Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown;

5th Step: Put on the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes;

6th Step: Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes;

7th Step: Meanwhile, prepare the couscous following direction from the package;

8th Step: In a serving dish, place the chicken and sauce in the middle and the couscous around it. Serve it warm.

P.S. Couscous grains are delicate requires only lightly steaming.

For nutritional facts of this recipe please visit http://www.food.com/296613