Recipe courtesy of Lashen Abrache

Chicken Couscous

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  • Total: 1 hr 50 min
  • Prep: 10 min
  • Cook: 1 hr 40 min
  • Yield: 8 servings
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Ingredients

2 pounds chicken breasts

1 gallon water

2 ounces chopped onions

1 tablespoon olive oil

Pinch saffron

1 to 2 drops yellow food coloring

Salt and pepper

1 pound carrots

1/2 pound turnips

1/2 pound cabbage

1/2 pound zucchini

1/2 pound eggplant

1/2 pound tomatoes

1 1/2 ounces chick peas (garbanzo) pre-cooked

2 tablespoons finely chopped coriander

2 tablespoons finely chopped parsley

Directions

  1. To 1 gallon of boiling water (in large pot) add the chicken breasts, 2 ounces of onions, 1 tablespoon olive oil, a pinch of saffron, 1 to 2 drops of yellow food coloring and salt and pepper to taste. Cook for 1 hour. Add vegetables and continue boiling for 1/2 hour, or as needed for vegetables to cook. To cook Couscous semolina, follow instructions on box. Garnish with coriander and parsley.