Free Recipe Roasted Garlic Chicken and Couscous
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Garlic Chicken and Couscous Recipe
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)
Roasted Garlic Chicken and Couscous Preparation
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. by Peg Baldassari <Baldassari@compuserve.com> on Feb 21, 1998
Cooking Temperature:
Recipe Serves: 2
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