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Nutrition Facts
Serving Size 1 (611g) Recipe makes 4 servings
Calories 1030
Calories from Fat 445		(43%)
Amount Per Serving		%DV
	Total Fat 49.5g	76%
	Saturated Fat 12.0g	60%
	Monounsaturated Fat 24.5g
	Polyunsaturated Fat 9.5g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 290mg		12%
Potassium 1255mg		35%
Total Carbohydrate 86.4g		28%
	Dietary Fiber 9.3g	37%
	Sugars 7.6g
Protein 57.5g		115%
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Couscous with Chicken and Tomatoes

Recipe #10752 | 40 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Sackville
Aug 8, 2001

SERVES 4 (change servings and units)

Ingredients

1 chicken, cut into portions
4 ounces cooked chickpeas (tinned are easiest)
2 cloves garlic
1 medium onion
2 carrots
4 large ripe tomatoes
1 tablespoon tomato puree
1 ounce chopped parsley
12 ounces couscous
4 tablespoons olive oil
salt and pepper

Directions

1
Peel and trim the vegetables.
2
Fry the chicken pieces in half the olive oil until lightly browned.
3
Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
4
Season generously and simmer for 10 minutes.
5
Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
6
Mix the couscous with its own volume of water and the remaining olive oil.
7
Stir it and leave it to swell up for about 15 minutes.
8
To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
9
To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
10
Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
11
It can have a little chili added to give it extra pungency.

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Featured Reviews for This Recipe

From: minneapplegirl

On Dec 16, 2007

Thanks for a very nice recipe that doesn't call for lots of foreign ingredients. I did make a few modifications. I cooked the chicken separately in my pressure cooker then broke into chunks using the liquid as part of the base for the stew. I made the couscous in the stew sans the chicken (was slightly confused by the couscous cooking instructions)and then added the chicken pieces back into the dish just before serving. I also substituted sofrito for the tomato puree.

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From: Madi

On Oct 10, 2002

I made this last night and my husband loved it. My youngin' (9 years old) wasn't real keen on it, but this really isn't a "kid" recipe. I found the directions confusing, they need to be clarified. The recipe didn't state how long to cook for after adding the tomatoes, carrots, chick peas, etc. I simmered for about 30 minutes more after adding those items until dish was at the consistency I wanted. All in all it was a good dish (not amazing but good). The directions just need repairing--might be confusing for someone who can't or doesn't like to adlib with recipes.

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From: Carolyn Dekat

On Jan 24, 2002

I packed up the few ingredients and cooked this for a treat at my sister's with rave reviews. Substituted boneless, skinless breasts for the chicken and a full can of puree for the tomatoes since some of the kids didn't care for cooked tomatoes. It was great for a cold winter evening.

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From: BeckyF

On Apr 14, 2002

I cooked this meal for my husband, brother-in-law and sister-in-law and it went over really well. My sister-in-law is going to start getting some of the recipes because of serving them this one dish.

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