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
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