Recipe: Chicken with Israeli Couscous, Peppers and Green Beans

CHICKEN WITH ISRAELI COUSCOUS, PEPPERS AND GREEN BEANS

"For this meal in one dish, the pearl-shaped Israeli couscous acquires a delicious flavor from cooking directly in the chicken braising sauce. The couscous retains its pleasing texture even when kept warm."

1 chicken (3 1/2 pounds), cut into 8 serving pieces
Salt and freshly ground pepper
1/2 teaspoon ground turmeric (optional)
1 1/2 teaspoons ground cumin, divided use
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 large garlic cloves, minced
2 ripe fresh or canned tomatoes, chopped
1 1/2 cups chicken broth (or water)
1 cup Israeli couscous
1 1/2 pounds green beans, ends removed, halved
3 tablespoons chopped dill (or 2 1/2 teaspoons dried) (optional)

Sprinkle chicken on both sides with salt and pepper to taste, turmeric, if desired, and 1 teaspoon cumin. Rub seasonings into chicken.

Heat oil in a shallow stew pan. Add chicken leg and thigh pieces and brown them on all sides over medium-low heat. Remove them and brown remaining chicken pieces; remove.

Add onion to pan and cook over low heat until soft but not browned.

Stir in bell peppers and garlic and cook, stirring often, for 5 minutes.

Add tomatoes and remaining cumin. Set chicken pieces on top, putting in leg and thigh pieces first to be sure they are close to base of pan. Add broth or water and bring to a boil. Cover and cook over low heat for 45 minutes, or until chicken is tender.

Remove chicken and peppers from pan. Cover and keep warm.

Measure sauce and add enough water to make 2 1/2 cups. Bring to a boil. Add couscous and simmer uncovered for 10 to 15 minutes, or until just tender, occasionally stirring gently and adding a few tablespoons hot water if necessary so it does not stick.

Cook green beans, uncovered, in a saucepan of boiling salted water for 5 minutes, or until tender-crisp. Drain well.

Return chicken and bell pepper to pan and add green beans and dill, if desired. Heat briefly to blend flavors. Taste and adjust seasoning. Serve hot.

Makes 4 servings
Source: Faye Levy, Milwaukee Journal Sentinel, July 4, 2006