Moroccan Couscous with Chicken
Recipe courtesy of California Dried Plum Board.
1 1/2 cups cubed cooked chicken
1 1/2 cups chicken broth
1 cup (about 6 ounces) coarsely chopped dried plums
1 teaspoon curry powder
1 cup (6 ounces) dry couscous
1/2 cup chopped green onions
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup chopped tomato
1/2 cup sliced almonds, toasted (optional)
- In medium saucepan, combine chicken broth, dried plums and curry powder; bring to a boil.
- Remove from heat; stir in couscous and green onions. Let stand, covered, 5 minutes. Fluff with fork; allow to cool.
- Meanwhile, in small bowl, whisk together olive oil, vinegar, salt and pepper; add to couscous, tossing to coat.
- Stir in chicken and tomato. Just before serving, stir in almonds, if desired.
Makes 6 servings.
Tip: To toast almonds, arrange in even layer on baking sheet. Bake in 350°F (175°C) oven 5 to 7 minutes or until lightly browned.
Nutritional Information Per Serving (1/6 of recipe): Calories: 340; Total Fat: 11g; Cholesterol: 30mg; Total Carbs: 43g; Fiber: 4g; Protein: 17g; Sodium: 380mg.
Recipe and photograph courtesy of California Dried Plum Board.