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  • Chicken In Broth With Couscous And Vegetables

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    Chicken In Broth With Couscous And Vegetables
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 stalk lemongrass, trimmed to white center or possibly 1 tsp grated lemon peel
    • 3 c. chicken stock
    • 2 sm onions, thinly sliced
    • 2 x jalapenos, seeded and chopped
    • 1 lrg clv garlic, chopped
    • 4 x boneless chicken breast halves, skinned and cut into 1-in pcs
    • 16 x 4-inch asparagus spears
    • 2 sm plum tomatoes, seeded and cut into 1/2-inch dice
    • 2 Tbsp. unsalted butter salt and freshely grnd pepper
    • 1/4 c. quick-cooking couscous, cooked according to package directions
    • 1 c. fresh cilantro leaves

    Directions

    1. Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-qt squcepan. Bring to a boil. Reduce heat and simmer 10 min. Remove lemongrass. Add in chicken and asparagus and cook till chicken is tender, about 3 min.
    2. Add in tomatoes. Whisk in butter. Season with salt and freshly grnd pepper.
    3. Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve.

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