Golden raisins add delightful bursts of sweetness to this lightly curried couscous that will sweep you away with the perfect balance of exotic spice and homey simplicity.
Number of Servings: 4 (444 G )
Prep Time: 20 Minutes
Cook Time: 1 Hour and 30 Minutes
- 3 cups low-sodium chicken broth
- 1 1/2 cups uncooked couscous
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 2 tablespoons Fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper (optional)
- 2 cups snow peas, cooked until crisp-tender
- 1 1/2 cups diced, cooked chicken
- 3/4 cups thinly sliced scallion (about 4)
- 1/2 cup chopped green bell pepper
- 2 tablespoons golden raisins or currants
- 1/4 cup toasted almonds or pecans, chopped coarse
- Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes until broth is absorbed.
- Meanwhile, in a large bowl whisk the lemon juice, oil, curry powder, black pepper and crushed red pepper. Add cooked couscous and toss to coat.
- Add snow peas, chicken, scallions, green pepper and raisins. Toss to mix well.
- Cover and refrigerate at least 1 hour. Sprinkle with nuts just before serving.