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)
16 oz prepared chicken gravy or homemade

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. Turnip greens make a tasty side.

Couscous:

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.

Couscous

1-1/2 c broth
1 t EVOO
1 t butter
1/2 t salt
dusting of coriander, cumin
1 c couscous

Bring the first five ingredients to a boil in a small sauce pan. Off heat, stir in couscous. Cover tightly, and let stand 10 minutes. Fluff with a fork before serving,
Serves 2-4. Very good topped with roast vegetables and parmesan cheese.