Friday, November 13, 2009

Chicken Broccoli Couscous

Recipe from Everyday with Rachael Ray December 2009.

* 4 Servings
* Prep 15 min
* Cook 20 min


* 1/4 cup extra-virgin olive oil
* 1 pound skinless, boneless chicken breasts
* Salt and pepper
* 3 cups chicken broth
* One 10-ounce box couscous
* 1 onion, finely chopped
* 1 head broccoli, broken into small florets
* 1/2 cup raisins
* 1/4 cup chopped flat-leaf parsley
* 1/3 cup sliced almonds, toasted Omitted

Toast nuts in a 350° oven until fragrant, 4 to 5 minutes.

1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserve the skillet.

2. Meanwhile, in a large saucepan, bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Pictures coming soon, whenever I get around to uploading them.

This...sucked. Blandness all around, with the exception of those bites with raisin in them. I think, perhaps, we haven't found a decent couscous recipe yet, but the ones we've tried have been pretty terrible. The whole family's servings got tossed, and we had a package of ravioli for dinner.

Hey, at least it was reasonably cheap...

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