Recipe - Roasted Garlic Chicken And Couscous

1 pack Near East Couscous; Roasted
Garlic & Olive Oil
1 One half cup Water
2 teaspoon Olive oil or butter
1 md Chicken breast; boneless,
skinless, in 1/2" chunks
2/3 cup Green beans; french style
cut, (or peas)

Place the oil and chicken in the water in a sauce pan and bring just to a
boil. Add the green beans or peas and return, just, to a boil. Add the
spice sack contents be careful because sometimes it can bubble up and
spill. Stir in the couscous. Cover tightly and remove from the hot burner.
Let stand 5 minutes. == Not any longer than five minutes; this is
important. Fluff lightly with a fork and serve. If the couscous stands too
long it becomes a solid mass and is difficult to fluff. You can fluff it
and put the lid back on to keep it warm. For company I do everything in a
saucepan up to the couscous part. I pour the hot liquid and chicken into a
pretty casserole dish that has a cover, mix in the couscous and let it
stand in that. This is also a good way to make a double recipe. Variations:
steep saffron threads in the hot water before adding the other ingredients.
Add extra garlic I like it cut or sliced up .

Posted to recipeludigest by Peg Baldassari Baldassari@compuserve.com on
Feb 21, 1998