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Couscous With Chick-Peas And Tomatoes

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

Type: Rice
Courses: Main Course, Side dish
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlCanned chicken broth
2 tablespoons 30mlButter - (1/4 stick)
1 cup 237mlCouscous
1   Tomato - seeded, diced
1/2 cup 118mlDrained canned chick-peas
  = (garbanzo beans)
1/4 cup 40g / 1.4ozRaisins
1/4 teaspoon 1.3mlGround cinnamon
1/4 teaspoon 1.3mlDried basil - crumbled
1/4 teaspoon 1.3mlDried thyme - crumbled
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Butter small baking dish.

Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper.

Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

This recipe yields 4 servings.

Bon Appetit, November 1991


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