North African Chicken Couscous is the name I coined a recipe that we have been enjoying for the past decade. When I started cooking more and had to get more acclimated to apartment living and being on my own for meals, my mom begin giving cookbooks as a gift each year to my sister and I. I had always been the one to pull recipes from magazines, newspapers, etc. Remember back then before the internet we had to look much harder to find recipes. In fact in thinking about it the internet has done wonders for recipe searches. How many times do I type random food items into my search bar or pinterest search just to see what I find? Too many to count in a day much less a week. I still love looking through magazines, cookbooks, and other publications for recipes and marking them to try at a later time.
My Treasure Chest Thursday recipe comes from one of the first cookbooks mom gifted us. It was Better Homes & Gardens The Big Book of 30-minute Recipes. I still have this cookbook and it holds several of our family favorites that I have tweaked over the years. North African Chicken Couscous was adapted from North American Couscous in the BHG cookbook; however I never truly understood the name since the recipe has a lot of african moroccan type flavors. I think I accidentally referred to it as North African Chicken Couscous one time and the name stuck. In the cookbook it was also referred to as a stir fry which I really do not think it is. It is however a nice combination of meat, veggies and fruit.
North African Chicken Couscous
1 lb. skinless, boneless chicken breast
1 medium onion, cut into thin wedges/slices
2 garlic cloves, minced
2 Tbsp. olive oil
1 cup sliced carrots (The original recipe calls for 16 baby carrots or 3/4 cup. I have always increased this amount)
2 cup chicken broth
1-2 zucchini depending on size, quartered and cut into pieces
3/4 cup raisins
2-3 tsp. curry powder
2 tsp. ground cinnamon
1 cup whole wheat couscous
Rinse chicken, pat dry. Cut chicken into bite size pieces, about 1-2 inches in size. In a large saucepan cook onions and garlic in hot oil about 3 minutes or until lightly sautéed. Add chicken and carrots. Cook, uncovered over medium heat for 5 minutes, stirring frequently. Stir in 1 cup chicken broth, zucchini, raisins, curry powder, and 1 tsp. cinnamon. Cover and cook over medium heat until chicken is no longer pink and vegetables are still crisp, but tender. The flavors enhance nicely if turned to low and simmered for about 5-10 minutes.
Meanwhile in a medium saucepan combine 1 cup chicken broth and 1 tsp cinnamon and bring to a boil. Stir in couscous. Cover and remove from heat to let stand and fluff for about 5 minutes. Serve chicken and vegetables over couscous.