Linda’s comments:  This is an awesome recipe….I made it and yummmmmmmmy….makes for 4, but for one, you can freeze left-overs. (in Glass containers)

Excerpt:

Almond Chicken Couscous

Provided by Taste For Life http://www.tasteforlife.com

Ingredients:
1 cup of couscous
4 skinless, organic boneless chicken breasts, cut into 1-inch pieces
1/8 tsp. cayenne pepper
1/4 tsp. organic ground cloves
1/4 tsp. organic ground cinnamon
1/4 tsp. organic ground cardamom
1/2 tsp. organic ground cumin
1 tsp. turmeric
Pinch of Sea Salt
1 tbsp. coconut oil     1 organic onion, finely chopped
4 finely chopped organic garlic cloves
2 cups unsalted organic chicken stock
1/4 cup of organic raisins
2 tbsp. slivered almonds

Directions:
1) In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
2) Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
3) Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
4) Cover the bowl and let stand for at least 5 minutes.
5) Heat the oil in a large, heavy-bottomed skillet over medium heat.
6) Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
7) Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
8) Pour the stock over the chicken and bring to a boil.
9) Immediately drain the chicken and onions – reserve the liquid in a separate bowl.
10) Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
11) Place the chicken in the center of the wreath.
12) Drizzle the stock on top and sprinkle with slivered almonds.

Linda’s comments:  This recipe is delicious, however it makes a lot for left overs.  I ate this recipe at a friends house who is Morrocan.  Outstanding cook.  I haven’t made it yet, but anxious to do so. Enjoy!!

Ingredients

1/2 teaspoon turmeric

3 teaspoons ground cumin

1 teaspoon paprika

1/4 cup finely chopped organic cilantro

1/2 cup finely chopped flat-leaf organic parsley

2 organic garlic cloves, minced

1 (14-ounce) can diced organic  tomatoes, do not drain. 

1 large organic fennel bulb, cut into 1/2-inch wedges

1 1/4 pounds Yukon Gold organic potatoes, peeled and cut into 6 wedges

2 cups chopped peeled orgnic turnips

4 organic carrots, cut in half lengthwise and then into 3-inch sticks

1 cup organic vegetable broth (I would use the organic vegetable broth paste)

1 cup frozen organic  baby peas

1 1/2 teaspoons sea salt

1/4 teaspoon black pepper

2 tablespoons fresh organic lemon juice

Fresh organic cilantro sprigs

2 tablespoons coconut oil

 

Preparation

 

 Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.

Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender.

Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.

Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Tagine tips:

If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.

A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

Moroccan custom suggest, you set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside. Your family/guest will be anxious to dig in…..