Date: Wed, 18 Aug 1993 02:14:29 GMT
2 cups chicken stock 3/4 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 3 tablespoons extra-virgin olive oil 1/2 pound skinless, boneless chicken breast or leftover cooked chicken 1 cup couscous 1 medium carrot, cut into 1/4 inch dice 1 small red onion, cut into 1/4 inch dice 1 small red bell pepper, cut into 1/4 inch dice 1 small cucumber or zucchini, cut into 1/4 inch dice 1 small Granny Smith apple, cut into 1/4 inch dice 1/3 cup currants or raisins 1 cup canned chick peas, rinsed and drained 1/4 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper In a heavy medium saucepan, whisk together the chicken stock, cinnamon, ginger, cumin, turmeric and 1 1/2 tablespoons of the olive oil. Bring to a boil, reduce to a bare simmer and add the chicken breast if you are using uncooked chicken. Poach until white throughout, but still moist, about 15 minutes. Remove the chicken and set aside to cool. Return the stock to a boil. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Cut the chicken (poached or leftover) into 1/2 inch dice. Add the chicken to the couscous. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss. In a small jar with a lid, shake the remaining 1 1/2 tablespoons olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving.
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