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  Couscous (Rice)
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 191
Ingredients:
2 tbsp Olive or vegetable oil
2 L/2 to 3 pound cut-up broiler- fryer chicken
1 cup Water
2 tsp Ground coriander
1 L/2 teaspoons salt
1 tsp Chicken bouillon granules
1/4 tsp Ground red pepper (cayenne)
1/4 tsp Ground turmeric
4 small Carrots, cut into 2-inch pieces
2 medium Onions, sliced
2 medium Turnips, cut into fourths
2 Cloves garlic, finely chopped
3 medium Zucchini, cut into l/4-inch slices
1 can (15 ounces) garbanzo beans, drained
Instructions:
Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat
about 15 minutes or until brown on all sides. Drain fat from Dutch
oven. Add water, coriander, salt, bouillon granules, red pepper,
turmeric, carrots, onions, turnips and garlic to chicken in Dutch
oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes.

Add zucchini to chicken mixture. Cover and simmer about 10 minutes or
until thickest pieces of chicken are done and vegetables are tender.
Add beans. Heat 5 minutes; keep warm.

Prepare Couscous. Mound on center of heated platter. Arrange chicken
and vegetables around couscous.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994
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