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Couscous with chicken or shellfish.

Best known as the national dish of Algeria, Morocco, and Tunisia, couscous is also the name of the pellet-shaped semolina pasta that is integral to the dish, in which it's steamed slowly to softness.

However, couscous (the pasta) really needs no cooking; it swells to edible tenderness after simply sitting for a few minutes in hot liquid. It makes a fast finish for these two whole-meal combinations. One pairs the pasta with roast chicken and vegetables, the other with shellfish.

You can buy packaged couscous (sometinies incorrectly marketed as a grain) in most supermarkets, or in bulk in Middle Eastern or specialty food stores. Couscous with Roasted Chicken and Vegetables

1 broiler-fryer chicken (3 1/2 to 4 lb.) Pepper

1 small head (about 1 lb.) fennel, base trimmed and coarse stalks cut off; reserve green leaves

2 tablespoons olive oil

1 small head garlic

4 medium-size zucchini (about 1 1/2 lb. total), ends trimmed, cut into 1 -inch-thick slices

2 large carrots (about 3/4 lb. total), peeled and cut into 1 -inch-thick slices

1 large red bell pepper, stemmed, seeded, and cut into chunks

1 large red onion, cut into eighths

3 cups reg ular-strength chicken broth

2 cupscouscous

Salt

Remove giblets from chicken; reserve for other uses. Rinse chicken and pat dry; pull off and discard lumps of fat. Place bird, breast up, on a rack in a 9- by 13-inch metal pan. Sprinkle liberally with pepper. Rinse trimmed fennel and cut into 1-inch chunks. Reserve feathery tops.

Pour oil into a 10- by 15-inch pan. Place fennel, garlic, zucchini, carrots, bell pepper, and onion in pan; turn vegetables to coat with oil. Bake chicken and vegetables in a 400[deg] oven until vegetables are soft and edges begin to blacken, and chicken is browned and thigh is no longer pink at bone (cut to test), 1 to 1 1/4 hours. Switch pan positions halfway through baking. Separate garlic into cloves; set aside. Coarsely chop vegetables; set aside. Tip bird to drain juices from body cavity into pan. Put chicken on a platter; keep warm. Skim and discard fat from pan. Add broth to pan and bring to a boil over high heat. Squeeze garlic from peel into pan. Stir in couscous and vegetables. Cover, remove from heat, and let stand until liquid is absorbed, about 5 minutes. Spoon couscous around chicken; garnish with reserved fennel. Serves 4 or 5.

Per s erving : 6 74 cal. ; 50 g pro tein; 26 g fat; 60 g carbo.; 240 mg sodium; 123 mg chol.

Shellfish Couscous

6 slices bacon (about 1/3 lb.), cut into

1/2-inch-wide pieces

3/4 pound large shrimp (31 to 35 per

lb.), shelled and deveined

3/4 pound bay scallops, rinsed

1 cup dry vermouth

2 1/2 cups regular-strength chicken broth

1/2 cup orange juice

2 cups couscous

1/4 cup dried tomatoes packed in oil,

drained and slivered

2/3 cup minced chives

2 large oranges, peel and white

membrane cut off, and fruit thinly

sliced crosswise

In a 4- to 5-quart pan over medium heat, stir bacon often until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons fat from pan. Turn heat to medium-high and add shrimp and scallops. Stir often until fish is opaque in center (cut to test), about 5 minutes. With slotted spoon, set fish aside; keep warm. To pan, add vermouth; boil, uncovered, on high heat until liquid is reduced by half. Add broth and orange juice; bring to a boil. Stir in couscous, tomatoes, and 1/2 cup chives. Cover, remove from heat, and let stand until liquid is absorbed, about 5 minutes. Mound couscous on a platter. Spoon shellfish onto couscous, then sprinkle with bacon and remaining chives. Arrange orange slices around couscous or serve in a bowl. Serves 5 or 6.

Per serving : 443 cal; 28 g protein; 12 g fat, 55 g carbo.; 541 mg sodium; 98 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:May 1, 1989
Words:664
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