Wednesday, January 14, 2009

Israeli Couscous with Chicken and Veggies

Now, I don't know how authentic this is (I combined a couple recipes), but it tasted really good. I don't have a picture of the version I made tonight, but it looks a lot like my banner picture but with slightly different veggies. Also, the veggies were cooked on the stove top as opposed to the grill for this one. They are delicious grilled as well. Matt liked eating it with a warmed tortilla since I didn't have any pitas or flat bread. I didn't think it needed anything.

Israeli Couscous with Chicken and Veggies
Makes 4-6 servings

1 Chicken Breast: (If your 4-6 eaters are big meat eaters, double or triple this part. We're not, and we don't like chicken left over, so I only use 1 for the two of us. The left overs are just meatless.)

Cut the chicken breast in pieces. (I cut the thickness in half with a really sharp knife to end up with 2 thin chicken breasts. Then I cut it in strips and cut the strips in 2-3 pieces.)

Marinate the chicken overnight in a ziplock bag with a little olive oil, 1/2 tsp. turmeric, 1 tsp. cumin, 1 tsp. garlic salt and a dash of white pepper.

Veggies I used:
2 carrots, peeled and cut into medium sized pieces
2 medium turnips, peeled and cut into 1 in. squares (got em from our garden)
1 small onion, diced
1 zucchini, cut in quarters and diced in medium sized pieces
1 clove garlic, pressed
I threw a few leftover mushrooms in for good measure and they worked out fine
about 1/2 tsp. tumeric
about 1/2 tsp. cumin
2 pinches kosher salt
dash of cayenne if you like some heat
olive oil

(You could also add and/or substitute: celery and/or red or orange bell peppers)

  1. Put a swirl of olive oil in the bottom of a big pot.
  2. Cook the carrots on medium high heat, covered but stir occasionally for 2-3 min. Add onions and turnips. Cook covered, but stir occasionally until crisp-tender maybe another 7 min. or so.
  3. When those veggies are crisp tender, add in marinated chicken. Cook until no longer pink.
  4. Add zucchini, mushrooms, garlic, cumin, turmeric, and cayenne. Cook uncovered a couple more min. until those are tender but not overcooked.
While the veggies are cooking, make the couscous.

1 1/2 C. Israeli Couscous (the big pearl kind, not the instant)
2 C. broth (veggie or chicken-I used chicken but most recipes I saw called for veggie)

Boil the water and add the couscous. Cover, reduce heat and simmer 10 min. while stirring occasionally.

Mix cooked couscous and cooked veggies. Season with salt and pepper to your liking.

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