MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Couscous by Joaquim Splichal
 Categories: Moroccan, Chicken, Pasta
      Yield: 4 Servings
 
      3 lb Skinless chicken; cut up
      3 c  Defatted chicken stock
      1    Carrot; peeled
    1/2    Celery stalk; peeled
      1 sm Onion; chopped
      1    Leek; rinsed well
      1    Turnip; peeled
      1    Lemon; halved
    1/2 bn Cilantro; chopped
      1    Red onion
  1 1/2 c  Couscous
           COLD TOMATO SAUCE:
      8    Plum tomatoes
      1 bn Cilantro; chopped
      8 oz Canned tomato juice
      1 bn Green onions; finely
           - julienned
 
  Place the chicken in a steamer basket. Place the chicken stock,
  carrot, celery, onion, leek, turnip, and lemon halves in the
  bottom off the steamer and bring to a boil. Steam the chicken
  until tender, about 35 to 40 minutes. Remove and cool chicken.
  
  Meanwhile, return the chicken broth to a boil in the steamer pot.
  Add the cilantro and red onion. Place the couscous in the rinsed
  steamer basket and cook the couscous until done, according to
  package directions.
  
  Bone the chicken; remove fat. Slice the meat and the steamed
  vegetables. Discard the lemon. Arrange the chicken and vegetables
  over the couscous. Serve with cold tomato sauce.
  
  SAUCE: Dice the tomatoes and combine with the cilantro. Add the
  tomato juice and green onions. Set aside.

  Recipe by: Joaquim Splichal

  Splichal was born in Germany, trained as a chef in France and had
  worked in Moroccan hotels before moving to the USA, He is the
  founder of the Patina and Pinot restaurants and was declared
  "Best California Chef" by the James Beard Foundation.

  From: Betsy Balsley (Food Editor)
  Source: Best Recipes From The Los Angeles Times

MMMMM