Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

The Lord of theChicken,TheCouscousTowers




Source of Recipe


Woman's Day Magazine


List of Ingredients




One 1 1/2-lb rotisserie chicken, cut in quarters (see Tip)
1/4 cup apricot preserves
2 1/2 cups water
1 box (5.7 oz) herbed chicken-flavor couscous, with spice sack
1 bag (10 oz) fresh shredded carrots
2/3 cup golden raisins
1/3 cup sliced almonds
3 cups fresh baby spinach



Recipe



1. Place oven rack in middle position. Heat broiler. Line a jelly-roll pan with foil (for easy cleanup), then lightly coat with nonstick cooking spray. Place chicken in pan, skin side up, and spread evenly with preserves.

2. Broil chicken on middle oven rack 8 to 10 minutes or until heated through.

3. Meanwhile place water, spice sack, carrots and raisins in a large deep skillet. Cover and bring to a boil over high heat. Add couscous, return to a boil, then remove from heat. Cover and let stand 5 minutes.

4. While couscous stands and chicken broils, put almonds in a nonstick skillet over medium heat. Cook, stirring often, 3 minutes or until fragrant and golden.

5. To serve: Arrange spinach on platter; top with couscous and chicken. Sprinkle almonds over top.