A few years ago I found out that my grandpa’s grandpa was Moroccan. I had already been into Middle Eastern food for a while, but that got me pretty revved up about it. I learned a few things, my favorite of which were preserved lemons and tagines.
These days, many of my coworkers come from Africa, so I get to eat all sorts of tasty food. We love potlucks and I feel very blessed. When one talented lady brought in her couscous, that sparked in me the desire to try it out. I had some lemon-marinated chicken in the fridge and ran with that. I searched the internet for couscous recipes that used the ingredients I felt like using, then came up with this mash-up of my favorites.
- 2-3 chicken breasts
- 1 -2 boxes of couscous (2 makes a surprising amount. it’s what I made, but you can probably get away with 1)
- 3-5 carrots
- 1 medium – big onion
- 1/4 – 1/3 head cauliflower
- 1 can chickpeas
- about 4 cups veggie broth
- lemon zest
- tomato paste
- celery salt
- bragg’s liquid aminos
- celery salt
- Chop up all the veggies into stew-sized chunks, except for the tomatoes
- Slice chicken into bite sized pieces
- Cook chicken and onions for about 5 minutes on medium heat.
- Add the carrots and a 1/4 cup broth, if it’s not juicy enough. You basically want something to help stew, but not quite simmer, the carrots in.
- Add spices, cover, and let cook for about 10 minutes. The carrots should soften slightly.
- While this is going, cook the couscous. It happens pretty fast, so it’s easy to do while waiting between steps.
- Add cauliflower, cover and let cook for 10 minutes more.
- I let mine stew for about 30 minutes, but if you’re hungry you could eat it sooner.
- Slice fresh tomatoes and serve on top.