Chicken Couscous from The Weeknight Cook by Brigit Binns

Name: Chicken Couscous from The Weeknight Cook by Brigit Binns
Ingredients: Olive oil, 4 tablespoons (2 fl oz/60 ml); Lemons, 2; Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat; Mixed dried fruits such as pitted dates and apricots, 1 cup (6 oz/185 g) chopped; Garlic, 3 cloves, minced; Yellow onion, 1 small, chopped; Ground cinnamon, ¾ teaspoon; Ground cumin, 1½ teaspoons; Instant couscous, 2 cups (6 oz/185 g); Fresh cilantro (fresh coriander), ¼ cup ⅓ oz/10 g) minced; Sliced (flaked) almonds, ½ cup (2 oz/60 g), toasted; Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased

app.ckbk.com

Cook the vegetables Grate 1½ teaspoons zest from the lemons and squeeze 1/3 cup (2 fl oz/60 ml) juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and sauté...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Microplane
Citrus press
Chef's knife
Cutting board
Skillet
Saucepan
Measuring cup
Measuring spoon
Mixing bowl
Fork
Wooden spoon

Ingredients

Olive oil, 4 tablespoons (2 fl oz/60 ml)
Lemons, 2
Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat
Mixed dried fruits such as pitted dates and apricots, 1 cup (6 oz/185 g) chopped
Garlic, 3 cloves, minced
Yellow onion, 1 small, chopped
Ground cinnamon, ¾ teaspoon
Ground cumin, 1½ teaspoons
Instant couscous, 2 cups (6 oz/185 g)
Fresh cilantro (fresh coriander), ¼ cup ⅓ oz/10 g) minced
Sliced (flaked) almonds, ½ cup (2 oz/60 g), toasted
Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased