This is a great under-a-half-hour recipe. Couscous is eaten in Mediterranean areas with various things in it. You can take a refrigerator full of leftovers and make it look great. The best meats to add are chicken or pork.
This was also the first restaurant dish I reverse-engineered by visiting and ordering it several times.
- 2 cups dry couscous
- 1 medium red tomato, drained of seeds & diced
- 1/4 stick butter or margarine
- 2 tbsp.cooking oil
- 1-1/2 lbs. chicken breast, cubed
- 1/2 of a sweet bell pepper, diced
- 2 oz. peanuts
- 1/4 cup gold raisins
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/4 tsp. black pepper
- Add at least 3 of these 5 options:
- 1/2 cup cooked chick peas
- 5-6 large mushrooms
- 1 tsp.prepared mustard
- pinch thyme
- 1/2 tsp.salt plus a pinch
In 2 qt. saucepan, boil 1-1/2 cups water, 1/4 stick butter or margarine, and a pinch salt. Add 1 cup dry couscous, remove from heat, stir and set aside. Makes 2-1/2 cups.
In a large skillet, cook cubed chicken over medium heat in 2 tbsp.olive oil. Add mushrooms and red pepper before chicken is finished cooking. When chicken is done, add all other ingredients except couscous and stir for about two minutes.
Reduce heat to low. Add couscous, stir thoroughly then remove from heat. Chill 2 hours before serving. This half-hour-in-kitchen dish is guaranteed not to fail and serves four.
Great with white wine.