Recipe - One-Pot Chicken Couscous

One fourth cup Olive oil
2 pound Chicken breasts; boneless,
skinless, cut into 1 in.
chunks
4 lg Carrots; peeled and cut or sliced up
2 md Onions; minced
2 lg Garlic cloves; minced
2 13 Three fourths ounce chicken broth
2 cup Precooked couscous
2 teaspoon TABASCO pepper sauce
One half teaspoon Salt
1 cup Raisins or currants
1 cup Slivered almonds; toasted
One fourth cup Fresh chopped parsley or
mint

In 12inch skillet over mediumhigh heat, in hot oil, cook chicken until
well browned on all sides. With slotted spoon, remove chicken to plate.
Reduce heat to medium. In drippings remaining in skillet, cook carrots and
onion 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently.

Add chicken broth, couscous, TABASCO sauce, salt and chicken chunks. Heat
to boiling, then reduce heat to low, cover and simmer 5 minutes. Stir in
raisins or currants, almonds and parsley or mint.

Makes 8 servings.

Nutritional information per serving: 422 Calories, 33 g protein, 18 g fat,
530 mg sodium, 67 mg cholesterol.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 9, 1998