Mediterranean Cuisine
Moroccan Couscous
By Marjorie J. Walsh
May 13, 2005 - 10:48:00 AM

Moroccan Couscous
	1 lb   (500g) chicken breast (approx 4 chicken breasts)   1/2 cup   corn oil   3   cloves garlic, chopped   1/2 lb   (250g) tomatoes, chopped   1 cup   fresh parsley, chopped (or 2 tsp dried parsley)   1/2 tsp   ground cinnamon   1/8 tsp   saffron threads, crushed   5   small turnips   2   small carrots, sliced   1   large acorn squash; peeled, seeded, cut into 2" pieces   3   small zucchinis/courgettes, diced   1 lb   (500g) lentils   1 lb   garbanzo beans/chickpeas canned or dried, ground   2 1/4 cups   water   3 cups   couscous (about 18 ozs/512g)   4 cups   chicken broth   1.75 tsp   calcium powder       Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid. While the chicken is cooking, bring a pan of water to the boil and cook the lentils for 10-20 minutes until soft.   Heat a little of the oil in a skillet, add the garlic and stir fry until golden. Then add the next 9 ingredients and stir 30 seconds. Mix in reserved cooking liquid, garbanzo beans/chickpeas (including the liquid if using canned) and the rest of the oil (leaving 2 tbs for the couscous). *If using dried garbanzo beans, soak them overnight. When ready to cook, boil for 15-20 minutes or until soft. When cool, pulverize in a food processor. This makes them easier to digest.   Cover and simmer until the vegetables are almost tender, about 10 minutes. Uncover and cook until vegetables are tender - about 5 minutes. While the vegetables are cooking, cut the chicken breasts into cubes.   Add chicken pieces and lentils to sauce and cook until heated through, about 3 minutes.   Meanwhile bring the water and 2 tbs of the oil to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; stir in calcium powder and fluff with fork. Then let cool.   Put a quarter of the couscous in a dog bowl. Drizzle couscous with 1/4 of the sauce. Place chicken and vegetables on top of the couscous and add a little more sauce.   Servings: 3 Preparation time: 15 minutes Cooking time: 30 minutes Ready in: 45 minutes    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients and based on the needs of a 50lb doggie               Amount Per Serving       Calories   1588.37   Calories From Fat (23%)   369.54       % Daily Value Total Fat 64.23g   99%   Saturated Fat 11.50g   58%   Monounsaturated Fat 18.94g       Polyunsaturated Fat 29.18g       Trans Fatty Acids 0.01g       Cholesterol 150.39mg   50%   Sodium 1214.21mg   51%   Potassium 2718.59mg   78%   Carbohydrates 144.36g   48%   Dietary Fiber 36.22g   145%   Sugar 14.15g       Sugar Alcohols 0.00g       Net Carbohydrates 108.14g       Protein 111.85g   224%   Vitamin A 9423.55IU   188%   Vitamin C 76.81mg   128%   Calcium 1987.92mg   199%   Iron 17.39mg   97%   Thiamin 0.89mg   59%   Riboflavin 0.38mg   22%   Niacin 15.71mg   79%   Vitamin B6 1.72mg   86%   Folate 646.76µg   162%   Vitamin B12 2.82µg   47%   Pantothenic Acid 3.30mg   33%   Phosphorus 1166.04mg   117%   Magnesium 296.62mg   74%   Zinc 12.65mg   84%   Copper 1.45mg   73%   Manganese 3.23mg   161%   Selenium 110.07µg   157%   Alcohol 0.00g       Caffeine 0.00mg       Water 1029.71g          Cooking Tips Approximately 1/2lb (250g) dried lentils will produce 1lb (500g) cooked lentils. 1 cup dried couscous will yield 3 cups cooked couscous.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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