Moroccan Couscous

Be sure to use quick cooking couscous.



1 Tbsp olive oil
3/4 cup red onion, finely diced
1 stalk celery, finely chopped
3 Tbsp green olives, minced
1/4 cup dried black currants
2 Tbsp pine nuts
2 boneless, skinless chicken breasts
4 Italian-type sausages
sliced very thinly
Heat oil in a large, heavy saucepan on medium heat. Cook onion, celery, olives, currants, pine nuts and chicken or sausage pieces for 4 minutes.
1 1/2 cups couscous Add the couscous and cook for 1 minute.
2 1/4 cups chicken stock or bouillon
1/4 tsp cloves
1/2 tsp cinnamon
fresh ground black pepper and salt
Add stock or bouillon and spices to the pan. Bring just to a boil, stirring occasionally. Remove from the heat, cover, and let stand for 3 minutes.
Fluff couscous with a fork. Re-cover for another minute. Taste and adjust seasonings.
This is a really quick-to-prepare supper dish. It goes well with a carrot, apple and raisin salad.
Serves 4 source: another unidentified magazine clipping