Thursday, July 3, 2008

Colorful Couscous with Baked Chicken

Colorful Couscous
Couscous is popular in Northern Africa, middle east and France .Its made of Wheat or Pearl Millet.Traditional couscous requires considerable preparation time and is usually steamed two to three times in a steamer called "kiska". The couscous available in most Western supermarkets has been already steamed and dried. Its easy to prepare just add it to the package directions it to a little boiling water in a pot and cover for 5 minutes.Light and fluffy couscous is usually served under a meat or vegetable stew.

What you'll need is
2 cups Couscous
1 medium onion, chopped
1/2 cup chopped Broccoli
1 small zucchini, diced
1 small yellow squash, diced
1 ripe plum tomato, finely chopped
2 tablespoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/4 teaspoon cumin seeds
1/2 teaspoon Salt
1/4 teaspoon Chilly powder
1/2 teaspoon turmeric
1 1/2 teaspoons cumin and coriander powder
1/4 cup chopped cilantro and parsley

To make this Fluffy Colorful Delight

Heat a big skillet over medium high flame. Add extra-virgin olive oil, cumin seeds and onion . Saute for few seconds before adding turmeric, chilly powder and other dry spices. Add the diced zucchini and yellow squash and season with salt and pepper.Cook for about 10 minutes before adding the broth to the skillet and stir to combine. Simmer for couple of minutes and add couscous to the broth. Turn the heat off and cover the skillet and set aside for 5 minutes. Remove lid from the skillet and fluff couscous with a fork. Garnish with finely chopped tomato, cilantro ,parsley and Squeeze some fresh lemon on top.Served with Baked Chicken or Fish or Lamb.
For Baked chicken I marinated the chicken breast in spices(turmeric,chilly powder,garam masala,ginger garlic paste and salt) for about 30 minutes.Baked at 375F for 25minutes.Allow to cool for a minute,slice and serve.

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