| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Canned chicken broth |
| 2 |
tb |
(1/4 stick) butter |
| 1 |
c |
Couscous |
| 1 |
|
Tomato; seeded, diced |
| 1/2 |
c |
Drained canned chick-peas; (garbanzo beans) |
| 1/4 |
c |
Raisins |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Dried basil; crumbled |
| 1/4 |
ts |
Dried thyme; crumbled |
|
4 |
servings |
INSTRUCTIONS
Offer this healthful Moroccan grain dish as a main course or as an
accompaniment to roasted chicken.
Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and
butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low.
Cover and simmer until couscous is tender and has absorbed all liquid,
about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and
thyme. Season to taste with salt and pepper. Transfer mixture to baking
dish. Cover and cook until heated through, about 15 minutes.
Bon Appétit November 1991 Lori D. Shaller: Arlington, Massachusetts
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998
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