Hah! The recipe for this dish disappeared and all I did was hit save.  Smart, great, uhh I must roll up my sleeves and start typing away.  I’m still not used to this new layout from WordPress!!!  I apologize for the delay in posting this – I’ve had a hard time with my accessing my wordpress this week.

So, last week was a busy and a rainy week in New York.  I hate does rainy days especially when I have walk home from the train station.  I don’t mind the walk, it is a great workout, but in the rain it just gets to me.  On days like that I love to escape into the kitchen and just make something comforting.

Remember, when I made the chicken salad and told you to keep the chicken stock water, the one where I boiled the chicken legs in, well in this recipe we get to use that chicken stock and then sum.

 Ingredients

• 1 packet of Turkish couscous
• 3 chicken legs (+ 5 cups of water for broiling)
• 5 cups of chicken stock + 1 cup of water
• 3 carrots – peeled and grated
• 4 tablespoons of olive oil
• 1 whole lemon – the zest & the juice
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Preparation:

1.  Since I had the chicken stock from my previous recipe, I removed the stock from the fridge, removed the access fat that had become frozen on top and brought the stock up to a boil.  Flow previous recipe for cooking the chicken legs.
2. Add in the additional cup of water along with the chicken legs.  Here I also added in the salt and zest of the lemon and half of the lemon’s juice. ( the zest of the lemon kills that extra odor of the chicken )
   Continue to cook, until the chicken legs have completely cooked about 40-45 minutes.
3. Once the chicken legs are cooked, remove from the pot and set a side to cool.  Into the broiling stock add in your pack of couscous and bring to a boil.  Cook for about 20-25, cook it just like you would any pasta.  See picture below. The couscous will double in size and absorb most of the liquid.
4. In the mean time, while the couscous is cooking, grate your carrots and set a side.
5. Also at this time start to tear the chicken meat of bone.  The pieces should be bite size and meat should easy rip from the bone.  Finish picking the rest of the meat of the bone and set a side.
6. Once the couscous is cooked, drain in a colander and set a side while you sautee your carrots.
7. In the same cooking pot, heat up the olive oil add in your grated carrots and saute for a couple minutes, add in salt, black pepper and the remaining lemon juice.  The juice of the lemon will allow the carrots to release its color.
8. Add back in the chicken, stir for a couple of minutes and then add in your couscous and give it a nice stir, mixing everything well.
9. Serve warm or cold. Enjoy!

Turkish Coucous - it is more like a pasta rather then the known traditional cous cous  which is much finer

 Couscous boiling in the chicken stock.

 The couscous will become twice its original size, absorbing all the liquid. 

Grated carrots sauteed in olive oil and lemon juice. 

Serve cold or hot! Great with yogurt on the side!

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Tags: Turkish