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Nutrition Facts
Serving Size 1 (226g) Recipe makes 8 servings The following items or measurements are not included below: 1/3 cup lemons, juice and zest of 3 cups boneless chicken breasts 1 cup green olives
Calories 400
Calories from Fat 108		(27%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 470mg		19%
Potassium 591mg		16%
Total Carbohydrate 49.2g		16%
	Dietary Fiber 4.3g	17%
	Sugars 13.7g
Protein 23.8g		47%
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Chicken and Couscous

Recipe #173212 | 15 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 17, 2006

A colorful flavorful one dish meal Traditional of West Africa great for a hot summer day!

SERVES 8 (change servings and units)

Ingredients

2 cups chicken broth
1 1/2 cups couscous, uncooked
1/2 cup golden raisin
1/2 cup frozen orange juice concentrate, thawed & undiluted
1/3 cup fresh lemon, juice and zest of
2 tablespoons water
1/4 cup virgin olive oil
2 teaspoons ground cumin
1 teaspoon coriander seed, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups boneless chicken breasts, chopped ready-to-eat roasted skinned
1 cup canned chick-peas, rinsed and drained
1 cup green olive
1 cucumber, peeled and chopped
1 large red bell pepper, cup chopped
1/4 green onion, cup thinly sliced
1/2 cup fresh cilantro, chopped

Garnish

sliced green onion

Directions

1
Bring the broth to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
2
Combine orange juice and next 7 ingredients (orange juice through black pepper); stir well with a whisk.
3
Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.

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Featured Reviews for This Recipe

From: mliss29

On Jun 26, 2008

Very nice combination of sweet couscous (but not too), salty and tangy olives, crunchy veggies, & sweet gooey raisins. ("Gooey" was the best word I could think of, but is probably not a very nice-sounding word. Sorry.) I used vegetable stock and served the chicken on the side for the meat-eaters. I sliced up 3 chicken thighs, brushed them with a little oil, salted them, and baked them at 350 for about half an hour. Like another reviewer said, it looks like a long list of ingredients, but it goes together quickly. Delicious! Reviewed for ZWT4.

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From: Sassy in da South

On Jun 25, 2008

A very tasty and colourful dish. We enjoyed this for dinner last nite. At first glance, it appears to be quite a long list of ingredients but went together really quickly. I did "cheat" and buy roasted chicken breasts from our grocery deli so that speeded things up a lot. Made for ZWT4.

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From: darcilew

On Jul 2, 2006

Outstanding! I have visited West Africa twice, so I was drawn to the recipe- but even my midwestern husband, and preschooler loved it! It has a sweet taste from the OJ, but the cumin and cilantro really give it a distinct difference. The only suggestion I'd make is to make sure you have all of your veges and chicken cut up and ready to go if you're sticking to the 15 minute prep time. We'll have this one again and again- thanks Rita! Darci

2 people found this review helpful

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From: CraftScout

On Jun 30, 2008

We really like the combination of flavors, too. Very nicely balanced, between sweet and tang. I pulled some cooked chicken from my freezer, which made this really fast for me. This made a wonderful summer dinner down here in Texas, very cool, very quick, filling. Thank you for posting, made for ZWT4.

1 person found this review helpful

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