This week’s French Fridays with Dorie challenge is for Chicken Couscous which is a “fragrantly spiced North African stew.” What is African food doing in a French cookbook? Well, at the height of its power, France occupied North Africa from the mid 19th century until the mid 20th century. So, naturally, French cuisine was influenced by people moving in and out of French territories. It’s easy to see why this dish was a favorite. It’s warm and filling just like all good comfort food. Not only is this stew delicious, it’s full of healthy vegetables.
To make it even more special, our niece, Katie, helped us make it. She did an excellent job as John’s sous chef, chopping all the vegetables. We all loved how quickly the Couscous cooked, and how delicious it was. We’ll not only enjoy this stew again, but plan to make Couscous more often, too. This is a wonderful alternative to chicken soup, or chicken and dumplings – full of vegetables and wonderful spices. We used boneless chicken breasts instead of a whole cut-up chicken that Dorie’s recipe calls for.
We are so excited to be hosting a SoCal Dorista gathering at our house this weekend! We’re looking forward to seeing Mary, again and to finally meeting Katie and Diane. We’ll toast all of you & take lots of photos.