Printer Friendly

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


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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:May 1, 1989
Previous Article:Cheese combinations as quick appetizers.
Next Article:Party-pretty punches that start with fresh fruit.

Related Articles
March menus: slow-cooked ribs from the oven, quick skewered chicken on the barbecue, nutritious cookies for breakfast.
Cashew-bell pepper stir-fry.
See the (poultry) light.
Flavorful fall suppers: readers' recipes tested in Sunset's kitchens.
March favorites: Recipes from our readers, tested in sunset's kitchen.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters