| 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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