During the week and many times on weekends as well, our family schedule requires that we have quick dinners. That doesn't always mean that we EAT them quickly, but rather that I can prepare them quickly! And one-pot dinners are some of my favorites—particularly in the winter when soups are so welcome! While I was growing up in France, my mom used to make a couscous dish, a bit like a stew, that we all loved. I think SHE loved it especially because she could add to the pot to accommodate four growing boys' appetites! A few years ago, I remembered it and asked her for a recipe, which, of course, she didn't have! I'm not sure where I came across this version of it, but one try landed it permanently in my recipe basket. Mom used to make it with beef mostly, I seem to remember, and my Ethiopian friend says that they make it with lamb, but I always stick with chicken. Mom also used to put potatoes in it, but I don't care for that texture in it myself. . . So, here's my version! It freezes just fine as well.
- 1 ½ lb. chicken, cubed
- 1 onion, chopped
- 1 c. celery, chopped
- 1 c. sliced mushrooms
- 1 c. sliced carrots
- ½ c. chopped almonds (I don't always include the nuts)
- 1 ½ c. garbanzo beans (buy the 15-oz. can, and rinse them really well)
- 1 ½ c. tomato sauce
- 1 ½ c. water
- 3 T. oil
- 2 t. curry
- ¼ t. cayenne pepper
- 1 t. salt
- 1 t. paprika
Brown the chicken in the oil. Add the onion, celery, mushrooms, carrots, and almonds. Let cook about 10 minutes. Add all other ingredients and simmer about 30 minutes. Serve over couscous, cooked according to package instructions.
- You may serve additional cayenne pepper or Tabasco sauce (which is decidedly NOT Moroccan!). My brothers used to have 'spicy' contests. I think Tommy usually won.
- I've been buying couscous at Trader Joe's, but if you buy it at the supermarket, you'll probably find it stocked with the rice and on an upper shelf. They make different flavors, too, so be careful to buy the 'original' flavor.