6 chicken breasts
3 T. Olive Oil
1 cup chopped mixed dried fruits (apples, pears, apricots, mango's, pineapples or whatever you like.)
2 cups vegetable broth
1 15 oz. can chickpeas, drained and rinsed
1 tsp. ground cumin
1 1/2 cups instant couscous
dash of salt
Back in the large pot add vegetable broth, couscous and chickpeas. Bring to a boil; cover and turn off heat. Let stand for 5 minutes. Fluff with a for and add salt to taste.
I really liked the sweetness and flavor the dried fruit brought to the couscous. It gives the dish a great taste and severed along side a vegetable made for a great meal.
Next week starts the Iron Chef Challenge with Artichoke Recipes; so be sure to stop by and see all the tasty ways to fix artichokes or link up a recipe of your own.
This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, Hunk of meat Monday on Beyer Beware, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, Dr. Laura's Tasty Tuesday, 33 Shades of Green