|Margarita's International Recipes|
Though couscous is a staple of North Africa, it has migrated to western and central Africa and it's now quite popular in those cuisines. This chicken couscous recipe comes from the Central African Republic, and is positively delicious. We ate it as a main course, but I think it would work as an appetizer as well. Definitely make it.
You can cook the chicken anyway you want - but using skinless/boneless chicken parts in the easiest. In this case, I grilled some chicken thighs in my George Foreman grill and then shredded them. I used Better than Bouillion vegetable broth, but I'm sure you can use chicken broth as well.
Brown pine nuts and cumin seeds in a small non-stick skillet. Set aside.
In a medium-size pot, bring broth to a boil. Remove from heat. Stir in the couscous, cover and let stand for 5 minutes. Fluff with a fork.
Mix in the onion, chicken, apricots, raisins, mint, pine nuts and cumin seeds.
In a small bowl, whisk together the vinegar and olive oil. Add 1/4 tsp. salt and black pepper to taste. Add this dressing to the couscous and mix well. Taste for seasoning and adjust as necessary.
Adapted from this recipe at Wiki Recipes