Couscous Casablanca

This has been a long-time favorite around here.  So easy to make and so tasty!  I cut this recipe out of a newspaper years ago, but there’s no reference as to where it comes from.

  • 12 ounces lean boneless leg of lamb or boneless, skinless chicken breasts, cut into 1-inch pieces (I’m just noticing lamb as an option as I type this; I’ve always only made it with chicken.)
  • 1 to 2 tsps. curry powder
  • 1/2 tsp salt (optional)
  • 3 tsps. olive oil, divided
  • 1 large onion, chopped
  • 1 cup thinly sliced carrots  (I usually add more as it’s our entire meal and the carrots have to count as the vegetable.)
  • 2 cloves garlic, minced
  • One 13-3/4-ounce can reduced sodium chicken broth
  • 1 cup Near East couscous  (aha! an ad for Near East; maybe that’s where the recipe comes from.  I use whatever couscous I have at home, which is NEVER Near East.)
  • 2 to 4 tablespoons chopped cilantro  (mint is also good)
  • Plain low-fat yogurt
  • Chutney (I don’t know much about chutney.  The only one I buy is spicy mango chutney which is very good on this dish.)

1. Toss meat with curry powder and salt. In large, nonstick skillet, heat 1-1/2 tsps oil over medium high heat.  Add meat mixture; cook 5 to 6 minutes or until browned on all sides. (Lamb should be pink in center. If using chicken, cook 7 to 8 minutes or until chicken is no longer pink inside.)  Remove from skillet; set aside.

2. In same skillet, heat remaining 1-1/2 tsps oil over medium heat.  Add onion, carrots and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Cover; simmer 5-7 minutes, or until carrots are tender.

3. Stir in couscous and reserved meat; bring to a boil. Cover; remove from heat. Let stand 5 minutes. Stir in cilantro. Serve with yogurt and chutney.

4 servings  (Call us piggies; we normally get only 3 servings.  One of us gets a nice leftover lunch.)

Published in: on September 2, 2012 at 2:47 pm  Comments (1)  
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One CommentLeave a comment

  1. One of my favorites…I am generous with the curry and think that the chutney is key!

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