Royal Lebanese chicken couscous

Get ready to travel to Libanon and discover it’s fresh, invigorating and flavourful cuisine. This dish is filled with warm and rounded Middle Eastern aromatics, like cinnamon and cumin, offset by cooling fresh mint. This traditional Lebanese couscous is the shape of small peas which is completely different from tiny fluffy grains of north African couscous.

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You will need

Preparation

1

Cook Lebanese couscous: Dice the onion. Place half the onion in a pot with water (4 cups, 6 to 8 cups, 10 cups). Season with salt. Bring to a boil. Add the Lebanese couscous and cook for 12 minutes. Strain the couscous. Gluten Friendly- Cook the quinoa: Cook the quinoa like pasta.

Add the quinoa to boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.

2

Cook the chicken: Cut the Lebanese chicken into strips. place the chicken in an oiled pan. Season with salt & pepper. Cook for 7-10 minutes. Set the chicken aside.

*Note: ensure poultry is cooked to at least 165°F

3

Preparation: Wash and dry all produce. Peel the carrot, slice the carrot and zucchini in thin slices. Roughly chop the dried apricot and plums and mint.

4

Cook the vegetables: In an oiled pan, add the onion and the carrot. Cook for 5 minutes. Add the Lebanese spice blend and season with salt & pepper. Cook for 1 minute, stirring constantly. Add the zucchini, dried apricots and plums, water (1/4 cup, 1/2 cup, 3/4 cup). Combine, keep the heat on medium and cook for 6 minutes. Add water 1 tbsp at a time if the pan dries out.

5

Finish the Lebanese couscous: In an oiled pot on the heat to medium/high, add the Lebanese couscous, fry for 5 minutes, stirring every minute or two. Add the vegetables and chicken. Combine.

Gluten Friendly- Combine: Add the quinoa and chicken to the vegetables. Combine

6

Garnish & serve: In individual bowls, place the couscous and garnish with mint. Serve.

What's in my kit

2 portions

4 portions

6 portions

onion

1 small

1 medium

2 small

Lebanese couscous

150 gr

300 gr

450 gr

carrot

75 gr

150 gr

225 gr

zucchini

1 small

1 medium

2 small

Lebanese spice blend

2 1/4 tsp

4 1/2 tsp

2 tbsp

dried apricot & plums

3 tbsp

1/3 cup

9 tbsp

Lebanese chicken

220 gr

440 gr

660 gr

mint

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT

Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy on the Lebanese spice blend.

Making this recipe with kids?
Ask the child to help by completing steps 4 and 6:

Add the vegetables
Garnish and serve

Ingredients

onion
lebanese couscous: wheat flour, water, salt
carrot
zucchini
mint
dried apricot & plumbs
Lebanese chicken: chicken breast, paprika, black pepper, cumin, cloves, coriander, cardamom, nutmeg, cinnamon.
Lebanese spice blend: paprika, black pepper, cumin, cloves, coriander, cardamom, nutmeg, cinnamon.

Gluten friendly adaptation

quinoa instead of lebanese couscous

Note: We cannot guarantee any dish is allergen free.

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