Wednesday, October 27, 2010


 1 c. couscous
1 chicken breast (1 big or 2 small)
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 c. raisins
1 tbsp. canola oil
1 onion, finely chopped
4 garlic cloves, finely chopped (4 medium or 3 large)
2 c. low sodium chicken broth
Optional: 2 tbsp. slivered almonds

1.) Put the chicken breast in a medium pot with the broth and cook until its done (soft and easily shreaded).  If you want, put 2 breasts in and save one for another meal during the week.

2.) After chicken is done, remove from pot and remove broth and save in a cup or container. Put in oil and onion cook until translucent.  Add garlic, cook another minute or two.  Add in the broth back in.  Add the spices back in.  Check for saltiness and add some if needed.  Cut the chicken into small bits, because it is so tender it will cut and shred really easily.  Add chicken to the pot.  Bring to a low boil and simmer for 10 minutes.

3.) While that is happening, microwave a cup of water to boiling hot (about 1 min 30 sec is fine).  Add this to a good sized bowl with the couscous and raisins and cover for 5 minutes.

4.) Uncover the couscous and fluff with a fork, put on a large plate or serving dish.  Scoop chicken and onions onto the couscous in the center (I like to make a hole in the middle of the couscous for the stuff to sit in).  Pour the broth over the whole thing and let the couscous absorb the flavor for a few minutes before serving.

OPTIONAL sprinkle chopped almonds on top.

Serves 4 if you have a side dish with it.  For us it feeds 1 hungry husband, me,  and one 2.5 year old who eats a lot.

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