Name: Roasted Garlic Chicken and Couscous
Ingredients: 1 pk Near East Couscous; Roasted Garlic & Olive Oil; 1 1/2 c Water; 2 ts Olive oil or butter; 1 md Chicken breast; boneless, skinless, in 1/2" chunks; 2/3 c Green beans; french style cut, (or peas)

If the aim of the church is to grow, the way to do it is to make people feel good. And when people discover that there are other ways to feel good, they leave the church they no longer need. The relevant church is sowing the seeds of its own irrelevance, and losing its identity to boot. The big question today has become how to get the baby boomers back, what techniques and methods will do the trick. Polls are taken on what baby boomers want and churches are competing to make sure they get it.

Carl Braaten

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	French	Chicken and, Pasta and r	2	Servings

INGREDIENTS

1	pk	Near East Couscous; Roasted Garlic & Olive Oil
1 1/2	c	Water
2	ts	Olive oil or butter
1	md	Chicken breast; boneless, skinless, in 1/2" chunks
2/3	c	Green beans; french style cut, (or peas)

INSTRUCTIONS

Place the oil and chicken in the water in a sauce pan and bring just to a
boil. Add the green beans or peas and return, just, to a boil. Add the
spice sack contents -- be careful because sometimes it can bubble up and
spill. Stir in the couscous. Cover tightly and remove from the hot burner.
Let stand 5 minutes. <== Not any longer than five minutes; this is
important. Fluff lightly with a fork and serve. If the couscous stands too
long it becomes a solid mass and is difficult to fluff. You can fluff it
and put the lid back on to keep it warm. For company I do everything in a
saucepan up to the couscous part. I pour the hot liquid and chicken into a
pretty casserole dish that has a cover, mix in the couscous and let it
stand in that. This is also a good way to make a double recipe. Variations:
steep saffron threads in the hot water before adding the other ingredients.
Add extra garlic -- I like it sliced.
Posted to recipelu-digest by Peg Baldassari <Baldassari@compuserve.com> on
Feb 21, 1998

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