Cous Cous with Chicken & Baby Tomatoes


Cous Cous with Chicken & Tomatoes

By Shannon O'Donnell

As far as I'm concerned, 'one pot meals' are where it's at on busy weeknights, and I have a wide-range of them at my beck and call within my personal recipe stash.  This one has a nice Middle Eastern flair, and is delicious paired with a simply-dressed green salad.

Cous Cous with Chicken & Baby Tomatoes

*  1 T olive oil
*  1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
*  2 cups chicken broth (I use 'Better Than Bouillon' brand--it's delish)
*  1/2 teaspoon salt
*  1/2 teaspoon pepper
*  1/2 teaspoon ground cumin
*  1/2 teaspoon cinnamon
*  1/8 teaspoon saffron
*  2 carrots, chopped into 1/4 inch pieces
*  1/2 small onion, peeled and chopped into 1/4 inch pieces
*  2 cups cherry tomatoes, halved
*  1 8-oz box plain cous cous
1)  Heat oil in a large skilled over medium-high heat.  Add chicken and brown, turning as needed, about 6 to 7 minutes.  Remove chicken from skillet and set aside on a separate plate.
2)  Add broth to skilled and stir in spices, carrots and onion.  Simmer until veggies are softened, about 7 to 10 minutes.
3)  Remove from heat and stir in tomatoes, cous cous and chicken.  Cover and let stand 5 minutes.
4)  Fluff with a work and serve with dressed salad greens.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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