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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/9/2008 / Number of Servings: 5 |
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Directions: In a large skillet, heat oil over high heat, until hot. Add chicken and
cook, turning, until browned on both sides, 10 to 12 minutes. Reduce heat
to medium-low, cover, and cook chicken 10 minutes. Remove chicken to a
dish and drain off fat and liquid from pan. Add onion, carrots, and celery
to skillet. Cook over medium-high heat, stirring, until onion is softened,
2 to 3 minutes. Stir in garlic, water, couscous, garbanzo beans, lemon
juice, and pepper. Heat to boiling, then reduce heat to medium-low. Place
chicken on top of couscous mixture. Cover and cook 20 to 25 minutes, or
until chicken is very tender and cooked through.
| Ingredients:
2 Tablespoon(s) Olive oil
4 Skinless boneless chicken
1 large Onion, chopped
4 Carrots, sliced
3 Celery ribs, sliced
2 Cloves garlic, minced
2 Cup(s) Water
1 Cup(s) Couscous
15 Ounce(s) can Garbanzo beans, drained
2 Tablespoon(s) Lemon juice
1/4 Tablespoon(s) Black pepper |
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