Casablanca Chicken Couscous
To give risotto an update, I used lively North African-inspired flavors. —Roxanne Chan, Albany, CA
Prep: 20 min.
• Cook: 15 min. + standing Makes: 6 servings
1 Tbsp. olive oil
1 medium onion, chopped
1 lb. boneless skinless chicken
thighs, cut into 1-in. pieces 1 pkg. (8.8 oz.) Israeli couscous ¹₂ tsp. salt
¹₄ tsp. pepper
¹₄ tsp. crushed red pepper flakes 2 cans (14¹ ₂ oz. each ) reducedsodium chicken broth
²₃ cup dried tropical fruit
1 can (15 oz.) garbanzo beans or
chickpeas, rinsed and drained ¹₂ cup plain yogurt
1 small carrot, grated ¹ ₄ cup minced fresh parsley 1 medium lemon
1. In a skillet, heat oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken is cooked and couscous is tender, 8-10 minutes.
2. Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with peel and serve with lemon wedges.
Per serving: 448 cal., 11g fat (3g sat. fat), 53mg chol., 715mg sod., 63g carb. (17g sugars, 4g fiber), 25g pro.