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Receta Roasted Garlic Chicken And Couscous
by Global Cookbook

Roasted Garlic Chicken And Couscous
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Ingredientes

  • 1 pkt Near East Couscous, Roasted Garlic & Extra virgin olive oil
  • 1 1/2 c. Water
  • 2 tsp Extra virgin olive oil or possibly butter
  • 1 med Chicken breast, boneless, skinless, in 1/2" chunks
  • 2/3 c. Green beans, french style cut, (or possibly peas)

Direcciones

  1. Place the oil and chicken in the water in a sauce pan and bring just to a boil. Add in the green beans or possibly peas and return, just, to a boil. Add in the spice sack contents - be careful because sometimes it can bubble up and spill. Stir in the couscous. Cover tightly and remove from the warm burner.
  2. Let stand 5 min. (= Not any longer than five min; this is important. Fluff lightly with a fork and serve. If the couscous stands too long it becomes a solid mass and is difficult to fluff. You can fluff it and put the lid back on to keep it hot. For company I do everything in a saucepan up to the couscous part. I pour the warm liquid and chicken into a pretty casserole dish which has a cover, fold in the couscous and let it stand in which. This is also a good way to make a double recipe. Variations: steep saffron threads in the warm water before adding the other ingredients.
  3. Add in extra garlic - I like it sliced.