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MS TOASTED COUSCOUS WITH CHICKEN AND CHICKPEAS
from Milk Street Magazine, J/F 2019 page 5
1 Tbsp extra virgin olive oil
1 cup pearl couscous
2 Tbsp extra virgin olive oil
1 medium yellow onion, halved and thinly sliced
2 tsp salt
3/4 tsp Pepper
2 Tbsp tomato paste
2 tsp sumac
1 cinnamon stick
1 lb boneless, skinless thighs, trimmed and halved
2 medium carrots, peeled, thinly sliced on diagonal
3 cups water
1 can (15 oz) chickpeas, rinsed and drained
1 tsp grated lemon zest
1-1/2 Tbsp lemon juice
1/2 cup chopped fresh mint, divided
1 tsp sumac
In a large Dutch oven over medium-high, heat 1 Tbsp extra-virgin olive oil until shimmering. Add 1 cup pearl couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl.
Add 2 Tbsp oil to the pot and heat until shimmering. Add the halved and sliced onion, 2 tsp salt and 3/4 tsp Pepper, then cook, stirring occasionally, for 3-5 minutes. Add 2 Tbsp tomato paste, 2 tsp sumac and 1 cinnamon stick and cook, stirring, for about 30 seconds. Stir in 1 pound boneless, skinless chicken thighs, 2 peeled and diagonally sliced carrots, 3 cups water and the couscous. Boil, then cover and cook over medium-low heat until the chicken is opaque when cut into, 15-20 minutes.
Off heat, stir in rinsed and drained chickpeas, 1 tsp grated lemon rind and 1-1/2 Tbsp lemon juice. Remove the cinnamon. Taste and season with salt and pepper. Stir in 1/4 cup chopped fresh mint. Sprinkle with 1/4 cup mint and 1 tsp sumac.
Charlene’s notes: Excellent! I used 2 cups chicken broth and 1 cup water. I added some grape tomatoes just so I could use them up.
from Milk Street Magazine, J/F 2019 page 5
1 Tbsp extra virgin olive oil
1 cup pearl couscous
2 Tbsp extra virgin olive oil
1 medium yellow onion, halved and thinly sliced
2 tsp salt
3/4 tsp Pepper
2 Tbsp tomato paste
2 tsp sumac
1 cinnamon stick
1 lb boneless, skinless thighs, trimmed and halved
2 medium carrots, peeled, thinly sliced on diagonal
3 cups water
1 can (15 oz) chickpeas, rinsed and drained
1 tsp grated lemon zest
1-1/2 Tbsp lemon juice
1/2 cup chopped fresh mint, divided
1 tsp sumac
In a large Dutch oven over medium-high, heat 1 Tbsp extra-virgin olive oil until shimmering. Add 1 cup pearl couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl.
Add 2 Tbsp oil to the pot and heat until shimmering. Add the halved and sliced onion, 2 tsp salt and 3/4 tsp Pepper, then cook, stirring occasionally, for 3-5 minutes. Add 2 Tbsp tomato paste, 2 tsp sumac and 1 cinnamon stick and cook, stirring, for about 30 seconds. Stir in 1 pound boneless, skinless chicken thighs, 2 peeled and diagonally sliced carrots, 3 cups water and the couscous. Boil, then cover and cook over medium-low heat until the chicken is opaque when cut into, 15-20 minutes.
Off heat, stir in rinsed and drained chickpeas, 1 tsp grated lemon rind and 1-1/2 Tbsp lemon juice. Remove the cinnamon. Taste and season with salt and pepper. Stir in 1/4 cup chopped fresh mint. Sprinkle with 1/4 cup mint and 1 tsp sumac.
Charlene’s notes: Excellent! I used 2 cups chicken broth and 1 cup water. I added some grape tomatoes just so I could use them up.