Couscous is the pasta of the Middle East. Traditionally, tiny pellets made of semolina flour are alternately steamed and rubbed with oiled hands. This is a time-consuming process that transforms them into fluffy rice-like grains. In this country, quick-cooking couscous is readily available, making it easy to have an authentic Middle Eastern meal.
Makes 6 servings
|6||boneless skinless chicken thighs (about 1-1/2 pounds)|
|1/4||cup lemon juice|
|6||cloves garlic, minced|
|2||teaspoons ground cumin|
|1||teaspoon dried thyme|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground red pepper|
|1-1/3||cups uncooked couscous|
|1/2||cup (4 ounces) crumbled feta cheese|
- Preheat oven to 425°F. Place chicken thighs in large ovenproof casserole. Combine lemon juice, garlic, cumin, paprika, thyme, cinnamon and ground red pepper in small bowl. Pour over chicken; turn to completely coat. Cover; bake 25 minutes. Remove cover; bake 15 to 20 minutes more or until chicken is no longer pink in center.
- Meanwhile, cook couscous according to package directions. Slice zucchini in half lengthwise; then slice thinly crosswise. Place in microwavable container. Cover; microwave on HIGH 4 minutes or until crisp-tender, stirring halfway through cooking.
- To serve, shred chicken into large pieces; mix with pan juices. Transfer couscous to large serving bowl. Spoon chicken and pan juices over couscous. Arrange zucchini around the edge. Sprinkle with feta cheese.
|Saturated Fat||5 g|
|Total Fat||10 g|
|Calories from Fat||28 %|
Check out more recipes for Middle Eastern