| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | French | Chicken and, Pasta and r | 2 | Servings |
INGREDIENTS
| 1 | Near East Couscous, Roasted | |
| Garlic & Olive Oil | ||
| 1 1/2 | c | Water |
| 2 | t | Olive oil or butter |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 158.7mg
Potassium: 219mg
Carbohydrates: 19.3g
Fiber: 6.4g
Sugar: 7.1g
Protein: 7.4g