Couscous With Chicken Artichokes

Ingredients

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Preparation
 
1 c plain yogurt
1 tomato -- seeded and
: chopped
2 TB chives -- chopped and
: divided
: salt and pepper
1 jar (170 ml) artichokes
: (marinated) -- quartered,
: drained
2 TB vegetable oil -- divided
1 md onion -- chopped
2 cloves garlic -- chopped
1 md red bell pepper -- chopped
1 1/2 c chicken stock
1 1/2 c couscous
1/3 c currants
2 TB sun-dried tomatoes,
: oil-packed -- drained and
: chopped
2 TB pine nuts
1 whole chicken breasts
: without skin -- cut into
: strips

In small bowl, combine yoghurt, tomato a 1 tablespoon chives. Add
salt and peper to taste and set aside. Cut artichoke pieces in
half,set aside. In large saucepan, heat 1 tablespoon (15 ml) oil. Add
onion and garlic; saute for 3 minutes. Add red pepper, saute for 2
minutes. Add chicken stock; cover and bring to a boil. Stir in
couscous, currants, sun-dried tomatoes and artichokes. Cover and
remove from heat. Let stand 5 minutes. Meanwhile, toast pinenuts in
large frying pan for 2 to 3 minutes or until lightly browned. Remove
and set aside. In same frying pan, heat remaining 1 tablespoon (15
ml) over medium high heat. Add chicken and saute for 3 minutes or
until no longer pink inside. Stir chicken, pine nuts and salt and
pepper to taste into couscous mixture. Remove to platter and garnish
with remaining chives. Serve with yoghurt mixture.

Recipe By : Vancouver Sun

From: Eileen & Bob Holze <[email protected]: Wed, 09 Oct 1996 08:35:24
~0400

 

 
Servings:
4

 

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