Spiced Chicken and Vegetable Couscous
James Carrier
Jennifer Kirk writes that this spiced chicken and vegetable dish is her family's idea of comfort food.
How to Make It
Step 1
1
Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.
Step 2
2
Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.
Step 3
3
Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.
Step 4
4
Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.
Ingredients
1 pound boned, skinned chicken breasts
About 1/8 teaspoon salt
About 1/8 teaspoon pepper
2 tablespoons olive oil
1 onion (about 8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/4 teaspoon cayenne
2 cups cauliflower florets (about 1/2 in.)
1 cup baby-cut carrots
1 1/2 cups fat-skimmed chicken broth or water
1 red bell pepper (about 8 oz.), rinsed, stemmed, seeded, and cut into 1-inch chunks
1 zucchini (about 8 oz.), rinsed, ends trimmed, cut into 1-inch chunks
2 cans (14.5 oz. each) diced tomatoes
1 package (10 oz.) couscous
3 tablespoons chopped fresh cilantro leaves
Directions
Step 1
1
Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.
Step 2
2
Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.
Step 3
3
Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.
Step 4
4
Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.
