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Recipes : Goodies for Dogs : Mediterranean Cuisine Last Updated: Oct 18, 2010 - 11:53:30 AM

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

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 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 646.76g   162%  
Vitamin B12 2.82g   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 110.07g   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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