Thursday, February 10, 2011

Rotisserie Chicken and Couscous

Rotisserie Chicken over Couscous
with Braised Cauliflower
Prepared Feb 10, 2011. May sound exotic but it’s QuickEats©. And cheap.
Parts (as needed) carved from a supermarket rotisserie chicken (Costco™ is good)
3 c prepared couscous (see below)
1 can Campbell™ Chicken or Turkey Gravy
Add the warm couscous as prepared below to a 2-qt glass casserole. Spoon about 1/3 of can of gravy over the couscous. Arrange the roasted chicken pieces on the couscous. Spoon the remaining gravy on top. Cover and microwave at 30% power (1250 watt oven) for 15 to 20 minutes. Serves 4 to 6. Fresh turnip greens make a tasty side.

1 c water
1 c chicken stock
2 T low-fat margarine, butter, or olive oil
1/2 t salt
1 c French couscous (Trader Joe's™ is good)
Bring the first four ingredients to a boil in a small sauce pan. Sift in the couscous with stirring. Return to a boil, cover, and turn off heat. After 10 minutes, stir. Cover and steam another 5 minutes. Serve or proceed.

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