Recipe: Chicken in Broth with Couscous and Vegetables (using tomatoes and cilantro)

CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES

2 stalks lemongrass, trimmed to white center (or 1 tsp grated lemon peel)
3 cups chicken stock
2 small onions, thinly sliced
2 jalapeno peppers, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 (4-inch) asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tbsp unsalted butter
Salt and freshly ground black pepper
1/4 cup quick-cooking couscous, cooked according to package directions
1 cup chopped fresh cilantro leaves (for garnish)

Mince lemongrass in food processor. Wrap in cheesecloth.

Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass.

Add chicken and asparagus and cook until chicken is tender, about 3 minutes.

Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper.

TO SERVE:
Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve.

Source: France Normandeau