There was a time that a restaurant meal built around North African couscous was the first thing I wanted to eat in Paris – and the second, and possibly the third. Now that I’ve learned to make this healthy chicken stew myself at home, I can settle for eating mostly French food in France.
3 carrots, cut in segments
1 pound Brussels sprouts, sliced in two
2 tablespoons extra-virgin olive oil
3 stalks celery, cut in pieces
1 large onion, roughly chopped
4 boneless chicken breast halves, cut in bite-sized pieces
Salt and pepper, or Creole seasoning
Mediterranean (or in a pinch, Italian) seasoning to taste
4 cups chicken broth
¾ cup diced or chopped tomato
1 can chick peas
Cooked quick or instant cous cous, preferably plain
Cook the carrots and Brussels sprouts in boiling water (or in microwave) until just softening, then saute in olive oil with the celery and onion until vegetables begin to caramelize. Season with both blends. Remove from pan and cook the chicken pieces until golden brown, seasoning with both blends as you go. Return the vegetables to the pan. Add the broth, tomato and chick peas. Reduce hit to simmer and cook for 15-20 minutes, letting flavors blend and deepen. Serve over warmed cooked couscous on dinner plates. Serves 6-8.
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