Name: Chicken and Merguez Couscous with Cilantro
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 servings
Ingredients: 1 lb (454 g) blanched merguez sausages, cut into chunks; 2 tablespoons (30 ml) olive oil; 2 cups (500 ml) chicken broth; 1/2 lb (225 g) cooked chicken, cubed; 1/2 cup (125 ml) raisins, of your choice; 1/3 cup (75 ml) chopped fresh cilantro; 2 cups (500 ml) medium-sized couscous; Salt and pepper

Ingredients

1 lb (454 g) blanched merguez sausages, cut into chunks
2 tablespoons (30 ml) olive oil
2 cups (500 ml) chicken broth
1/2 lb (225 g) cooked chicken, cubed
1/2 cup (125 ml) raisins, of your choice
1/3 cup (75 ml) chopped fresh cilantro
2 cups (500 ml) medium-sized couscous
Salt and pepper

Preparation

In a saucepan or large skillet, brown the sausages in the oil. Add the broth, chicken, raisins, and half the cilantro. Bring to a boil and add the couscous. Stir. Cover and remove from the heat. Let stand for 5 minutes. Adjust the seasoning.
Serve and sprinkle with the remaining cilantro.

Note from Ricardo

Cooked chicken can keep for 4 days in the refrigerator, or for up to 6 months in the freezer.

Chicken and Merguez Couscous with Cilantro

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note