This is a recipe that I made during my long hiatus–it’s a curried couscous with veggies, beans, and chicken. It’s a modification of one that Joe posted on Culinary in the Desert some time ago. It’s really, really delicious and as we learned last night, something that you can prepare parts of ahead of time to ease dinner prep on a busy night. On Mondays, you see, I have my bellydancing class. It runs from 7-8 and I’d rather not eat beforehand, so I like something we can quickly assemble for afterward. In this case, the chicken and broccoli were cooked ahead of time, and most of the chopping was done.
10-12 oz of boneless skinless chicken
1/2 T or so of olive oil to cook chicken in
1 c chicken broth
3/4 c water
1 c whole wheat couscous
1 1/2 c broccoli florets
1/2 c of red onion, or 1/4 c of yellow, diced
1/4 c currants, allowed to sit in warm water a bit to plump, then drained
1/4 c pine nuts, toasted if you’ve got the time/energy
1 tsp minced fresh ginger
1 1/2 T olive oil
1 T white wine vinegar
1 T sugar
1 1/2 t curry powder
3/4 t salt
15 oz can of low-sodium chickpeas, drained
4 oz crumbled feta cheese
Start by cooking your chicken in the oil in a skillet over med-high heat. Sprinkle the chicken with s & p. Depending on your chicken configuration (2 smaller pieces as opposed to one enormous one), this process, flipping once or twice, will take around 10 minutes. Keep an eye on it. The one I used last night was massive, so I eventually had to cover it and let it finish cooking or else my exteriors would have been blackened.
Set chicken aside. Steam broccoli florets for 3-4 minutes, until crisp-tender. Set aside. Go to bellydancing class.
Come back from class. Bring water and broth to a boil; add couscous, stir, cover, and remove from heat. Allow to stand at least five minutes to cook.
In a huge bowl, add other ingredients and mix up. Dice chicken and add. Add broccoli. Add couscous and mix up thoroughly. Tasty! Serves 5-6 people; if you’re eating 1/6 of the dish, it’s about 350 calories. And full of fiber and protein and all that stuff.