• For the Chicken-Vegetable Topping:
  • 2 pounds chicken breast, skinned and boned
  • 1/4 cup honey
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 medium zucchini, chopped
  • 1 large potato, peeled and chopped
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cumin
  • 14 1/2 ounces canned tomatoes
  • 15 ounces garbanzo beans, canned
  • 2 cups chicken broth
  • 1 teaspoon Tabasco sauce
  • 1/2 cup frozen green peas
  • For the Couscous:
  • 3 cups couscous
  • 3 cups chicken broth


Chicken preparation:

Preheat oven to 450 degrees F. Coat top of chicken breasts
with honey. Place in greased broiler pan. Bake in oven
until cooked through (20 minutes).

For the Vegetable preparation:

In a large Dutch oven, heat oil over medium heat. Add
onions; saute until translucent (5 minutes). Add carrot,
zucchini, and potato. Cook, stirring for 5 minutes.

Add cinnamon, ginger, cumin, and pepper to taste. Stir,
distributing spices evenly. Add tomatoes, garbanzos, broth,
Tabasco sauce, and chicken pieces. Bring to a boil and
simmer uncovered for 25 minutes. Add green peas, and cook
for 5 more minutes.

For the Couscous preparation:

Meanwhile, in another (smaller) saucepan, bring chicken
broth to a boil. Stir in couscous. Cover; remove from heat.
Let stand for 5 minutes. Fluff with fork.

Serve chicken and vegetable topping over couscous.

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Submitted 6/13/05.
Source: Cafe Creosote
Submitted By: Marlen
Couscous with Chicken