Chicken Couscous with Dried Fruit

This one-dish meal is perfect for a picnic or potluck for two reasons: It is easily transported and tastes great at room temperature. Make sure to refrigerate until about 1 hour before serving.

Ingredients

Directions

Cook the vegetables
Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.

In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.

Cook the couscous
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro. Garnish with the almonds and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Related Items