Couscous with (or without) Chicken

Page 432

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Reviews

I always make this without chicken, but I use the optional chickpeas to get protein. The dish is so colorful and looks gorgeous set out on a serving platter. It's quick and easy enough for a weeknight, elegant enough for company. I substitute 1-2 sweet potatoes for the turnips and a fresh red bell pepper for the pimiento, and sometimes substitute chopped fresh coriander for the parsley. I generally use a lesser quantity of raisins than she recommends.
I always serve this with harissa. You can buy it ready made, but I make my own by using a hand held blender to mix together 1 teaspoon crushed red pepper flakes, 1 clove mashed garlic, 1/2 teaspoon caraway seeds, 1/4 teaspoon ground cumin, and 2 roasted red peppers (from a jar). Enjoy!

(edited 15th November 2009) (0) comment (1) useful  

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