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Chicken Couscous with Dried Fruit

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Lobo
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Chicken Couscous with Dried Fruit

Post by Lobo on Sun 24 Jan 2016, 2:23 am


Chicken Couscous with Dried Fruit

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
This one-dish meal is perfect for a picnic or potluck for two reasons: It is easily transported and tastes great at room temperature. Make sure to refrigerate until about 1 hour before serving.



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Ingredients:


  • 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 roast chicken, homemade or purchased
  • 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


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Cook the vegetables
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.

Cook the couscous
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. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

    Current date/time is Sat 10 Dec 2016, 6:14 pm