God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
There is a tale told of that great English actor Macready. An eminent preacher once said to him: “I wish you would explain to me something.” “Well, what is it? I don’t know that I can explain anything to a preacher.” “What is the reason for the difference between you and me? You are appearing before crowds night after night with fiction, and the crowds come wherever you go. I am preaching the essential and unchangeable truth, and I am not getting any crowd at all.” Macready’s answer was this: “This is quite simple. I can tell you the difference between us. I present my fiction as though it were truth; you present your truth as though it were fiction.”
G. Campbell Morgan
Couscous with Chicken and Artichokes
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Grains, Vegetables
Poultry
4
Servings
INGREDIENTS
1
c
Plain yogurt
1
Tomato; seeded and chopped
2
tb
Chives; chopped and divided
Salt and pepper
1
Jar (170-ml) artichokes (marinated); quartered, drained
2
tb
Vegetable oil; divided
1
md
Onion; chopped
2
Cloves garlic; chopped
1
md
Red bell pepper; chopped
1 1/2
c
Chicken stock
1 1/2
c
Couscous
1/3
c
Currants
2
tb
Sun-dried tomatoes; oil-packed; drained and chopped
2
tb
Pine nuts
1
Whole chicken breast without skin; cut into strips
INSTRUCTIONS
From: howard.mann@deepcove.com
Date: Mon, 25 Mar 96 22:43:16
Recipe By: Vancouver Sun
In small bowl, combine yoghurt, tomato a 1 tablespoon chives. Add salt and
peper to taste and set aside. Cut artichoke pieces in half,set aside.
In large saucepan, heat 1 tablespoon (15 ml) oil. Add onion and garlic;
saute for 3 minutes. Add red pepper, saute for 2 minutes. Add chicken
stock; cover and bring to a boil. Stir in couscous, currants, sun-dried
tomatoes and artichokes. Cover and remove from heat. Let stand 5 minutes.
Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or until
lightly browned. Remove and set aside.
In same frying pan, heat remaining 1 tablespoon (15 ml) over medium high
heat. Add chicken and saute for 3 minutes or until no longer pink inside.
Stir chicken, pine nuts and salt and pepper to taste into couscous mixture.
Remove to platter and garnish with remaining chives. Serve with yoghurt
mixture.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
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