Recipe: Saffron Chicken Couscous (serves 2)

SAFFRON CHICKEN COUSCOUS

1 boneless skinless chicken breast half, cut into strips
1 1/2 cups chicken broth
1/2 teaspoon crushed saffron threads*
1/2 cup chopped onion
1 small red bell pepper, cored, seeded and diced
1 cup small broccoli florets
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 cup couscous
2 tablespoons raisins
1 tablespoon minced cilantro
1/4 teaspoon hot red pepper sauce
Salt and freshly ground white pepper

Combine chicken with broth and saffron in medium pan and cook over low heat until chicken is firm and white throughout, about 10 minutes. Cover to keep warm and set aside.

Combine onion, bell pepper, broccoli and olive oil in medium skillet and saute until onion is tender and broccoli is glossy.

Add cumin, ginger and cinnamon and stir well.

Pour chicken broth and chicken into vegetable mixture and bring to boil. Stir in couscous and raisins. Remove from heat. Cover and set aside 5 minutes or until liquid is absorbed.

Stir in cilantro, red pepper sauce and salt and pepper to taste.

Presentation:
Fluff up couscous mixture with fork. Serve hot.

*The characteristic flavor and aroma of pure saffron are incomparable, but it's expensive. If necessary, substitute about 3/4 teaspoon turmeric, which imparts pleasant flavor and intense yellow color.

Servings: 2
Source: Bev Bennett, The Cleveland Plain Dealer, August 2000