Couscous with Chicken and Moroccan spices
  • 1 pound chicken tenders
  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 1 bunch green onions, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1/2 cup golden raisins
  • 1/2 cup pine nuts
  • 1 3/4 cup pearled couscous
  • 2 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1 pinch saffron
  • salt, to taste
  • 1/2 teaspoon crushed red pepper
  • 2 cups boiling hot water or chicken broth
  1. In a wide saucepan 3 or 4 inches deep, brown chicken tenders on both sides over high heat then set aside. Add onion, green onion, celery, and carrots to the pan and cook over high heat until vegetables begin to soften, about 5 minutes. Add remaining ingredients except the liquid and cook over high heat 3 or 4 minutes. Pour in boiling liquid, stir, and simmer 5-7 minutes or until couscous is cooked to desired doneness. Remove from heat, let stand 5 minutes before serving. Garnish with fresh chopped tomatoes and parsley.
Similar to absorption pasta, this quick and easy dish is flavorful and satisfying.