Cous Cous X 2 by brianjwood

[rottiedogs]

Cous Cous X 2
Submitted by brianjwood on May 22, 2004 at 5:39 am

DESCRIPTION
Cous Cous x 2

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Love the stuff - I hope someone else does too.
Cheers, Brian

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MOROCCAN-SPICED PORK WITH COUSCOUS
C:North African
M:Pork;Spices
S:4-6
N:Martin the Ballet Master

4 boneless pork chops, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 (14 1/2-ounce) can chicken broth
1 1/4 cups couscous
1 (14 1/2-ounce) can diced tomatoes, drained
1/3 cup chopped onion
3 tablespoons snipped fresh parsley
3 tablespoons snipped fresh cilantro
3 tablespoons snipped fresh mint
Fresh cilantro sprigs

Combine garlic powder, cumin, paprika, ginger, allspice, salt and pepper in a large self-sealing bag. Add pork cubes; seal bag and toss until pork is evenly coated. Heat oil over medium-high heat in large nonstick skillet. Add pork cubes; cook and stir 4 to 5 minutes, or until nicely browned.
Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand 5 minutes. Stir in tomatoes, onion, cilantro, parsley and mint. Spoon couscous onto serving platter; top with pork cubes. Drizzle lemon juice over pork and couscous, garnish with cilantro.
Wine Suggestion: Try a chilled Sauvignon Blanc, Viognier or a bottle of vin gris or rose wine.
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BALSAMIC CHICKEN WITH GARLIC COUSCOUS
C:North African
M:Chicken;Spices
S:4
N:Martin The Ballet Maste
4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed
FOR COUSCOUS
1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2oz butter
4 cloves garlic, sliced
2 tablespoons fresh thyme

Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.
TO MAKE COUSCOUS
Pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.
To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.
Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.
20 minutes (5 mins prep time, 15 mins cook time )
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