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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Stew for CousCous Recipe

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This recipe for Chicken Stew for CousCous is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. water
1 chicken bouillon cube
3 c. chicken (we cook it on the bone and then debone it.
Substitute lamb for the chicken if you like. We like!!)
1 medium onion, chopped
2 c. fresh or frozen cut green beans
2 carrots, sliced
2 chopped tomatoes (or 16 oz can of crushed tomatoes)
1 tsp. ground cumin (key ingredient so we add more!)
1 tsp. dried basil
1 clove minced garlic
2 bay leaves
1/2 tsp. dried or fresh parsley
salt and pepper to taste
Directions:
Directions:
Bring to a boil. Reduce heat and simmer, covered, half an hour. Add and cook for 10 minutes: 2 small or 1 medium zucchini, sliced, 16 oz. can of drained chickpeas (garbanzos) 1/4 tsp. ground cayenne pepper, or to taste!
Serve over steaming bowls of couscous! If you are interested in other stews for couscous we have recipes for Baydawi Couscous with Seven Vegetables, Kabyle Berber Couscous, Couscous Oranais, and Sfuf (meatless)
Personal Notes:
Personal Notes:
Couscous is simply another form of pasta (ground seminola wheat) in tiny grains that are steamed and served with North African stews. Traditionally prepared in special steamers, packaged couscous is sold everywhere and is easily cooked without any paraphernalia following the directions. This is one of our girls’ favorite dishes.

 

 

 

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