Monday, November 10, 2008

Couscous Chicken Soup

This recipe was one we found on Livejournal. And although the recipe says it is Couscous Chicken Soup, the final product does not resemble any soup in that it is not have any liquid. But even though the title might throw some off, the flavors are there for a great meal.

To start, prepare the couscous. I used whole wheat couscous because we have an abundance of it in our cupboards. If we had enough, I would have used Israeli couscous. So in a pot, heat up water, chicken broth or whatever liquid the couscous will absorb. Once it is heated, put in three cups of couscous and set it off to the side.

Then, in a pan, heat up some garlic in olive oil. While that is heating up, cut the chicken breasts into cubes. Then, once the garlic and oil are moderately warm, throw in the cubed chicken, thyme and basil and cook the chicken.

Then, in a large pot, boil 2 cups of water. Add 4 tablespoons of chicken bullion and stir. Then add 2 cans of corn, 2 cans of tomatoes and the remainder of the 3 cans of chicken broth. Lit it simmer on medium for about 10 to 15 minutes. Then add the fully cooked chicken.

Once that has simmered for another 10 minutes or so, add the couscous.

The recipe turned out some awesome flavors as the seasonings on the chicken were quite excellent. Also, it should be noted that this recipe makes a large batch of this meal. It could be frozen or even cut in half if you don't need to make as much. The couscous, once it is added to the stock pot, absorbs all the remaining liquid, which is why calling this a soup is not accurate. However, it is still a great recipe.

No comments: