Couscous is great to use in dishes and meals where you might typically use rice or pasta. Traditionally couscous is cooked using a steamer. The basket is placed on top of the main dish and it is allowed to absorb the flavors as it cook producing a fluffy flavorful side dish. This recipe was modified for ease of cooking in a child care center.
Makes: 6 Servings
Prep time: 10 minutes
Cook time: 50 minutes
Makes: 6 Servings, 166 calories per serving Prep time: 10 minutes Cook time: 50 minutes
Ingredients
Nonstick cooking spray
6 chicken drumsticks, with bone and skin, raw
1 Tablespoon oil
1 teaspoon coriander, dried, ground
1 teaspoon cumin, dried, ground
1 teaspoon ginger, dried, ground
1/2 teaspoon cinnamon, dried, ground
1 1/8 cups carrots, fresh, peeled, and diced
1 cup onion, raw, diced
1/4 cup lemon juice, fresh squeezed or bottled
2 cups chicken broth, low-sodium
1/4 cup black olives, drained and sliced
1/2 cup couscous, uncooked
1/2 Tablespoon mint leaves, fresh, chopped (optional)
Directions
1. Coat a small skillet with nonstick cooking spray.
2. Heat the skillet on medium-high heat. Brown chicken on all four sides, about 2-3 minutes per side.
3. Remove chicken from skillet and put on a plate, remove skin, cover, and set aside.
4. In the same skillet, heat oil on medium. Add coriander, cumin, ginger, and cinnamon to the skillet and toast while stirring continuously, about 2 minutes.
5. Add carrots and onion to skillet continue cooking the vegetables and spices on medium heat for an additional 3-4 minutes or until the onions are tender, but not brown.
6. Add lemon juice, 1-cup chicken broth, and olives to the skillet (reserve remaining chicken broth to cook the couscous). Increase the heat to medium-high. Bring to a boil.
7. Return the chicken legs to the skillet, and return to a boil.
8. Reduce heat to medium-low. Cover and simmer for about 20-25 minutes, until internal temperature of chicken reaches 165 °F.
9. Prepare the couscous: In a small saucepan, add 1 cup of chicken broth. Bring to a boil on medium-high heat on the stove. Stir in couscous and remove from the heat. Cover and let stand for 10 minutes. When done, couscous will be soft.
10. Fluff couscous with a fork and gently stir in the mint.
11. Serve one drumstick, 1/3 cup mixed vegetables, and 1/4 cup couscous.
CACFP Information:
- 1 Drumstick, 1/3 cup vegetable mix, and 1/4 cup couscous provides: 1 1/2 oz. equivalent meat, 1/4 cup vegetable, 1/2 oz equivalent grains.
Variations:
- If chicken is frozen, defrost in the refrigerator.
- Add hot chili sauce if desired.
For a quantity recipe in a child care center that yields 25 or 50 servings see: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/chicken-veggie-couscous
