Saffron Chicken Quick, Delicious

When Paula Wolfert introduced many Americans to couscous in the early ‘70s, she assumed that cooks would be preparing some of the exotic Moroccan recipes in her landmark book, “Couscous and Other Good Food from Morocco” (republished by Perennial Library, 1987).

She called for washing and drying the granular semolina, steaming it in a couscousiere (an especially designed steamer), and drying it again.

But rather than embracing the authentic preparation, cooks are buying an instant version of couscous that is simply covered with boiling hot water and set aside until tender. It’s a fast base for everything from sloppy Joes to vegetable salads.

Instant couscous may not have the delicacy that Wolfert wrote about, but it truly lives up to its name. It takes a fraction of the time that either pasta or rice requires, and can be just as wholesome; whole-wheat couscous contains more dietary fiber and B vitamins than regular couscous.

What’s more, it is no longer an exotic ingredient. Most supermarkets stock packaged couscous alongside grains and beans. Natural food stores often sell it in bulk at better prices.

Because couscous is bland and soaks up liquids, it is especially good with spicy, saucy dishes. Wolfert’s typical couscous seasonings include ginger, saffron, turmeric, cinnamon and plenty of pepper.

Saffron Chicken Couscous combines some of the flavors Wolfert popularized, but with an untraditional, speedy cooking technique. The chicken and vegetables cook separately, but at the same time. Then the couscous is cooked in the flavorful mixture of vegetables, chicken and broth for a delicious one-dish entree for two that takes less than 30 minutes to prepare.

Saffron Chicken Couscous

1 boneless, skinless chicken breast half, cut into strips

1-1/2 cups chicken broth

1/2 teaspoon crushed saffron threads

1/2 cup chopped onion

1 small red bell pepper, cored, seeded and diced

1 cup small broccoli florets

1 tablespoon olive oil

1/4 teaspoon ground cumin

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1 cup instant couscous

2 tablespoons raisins

1 tablespoon minced cilantro

1/4 teaspoon hot red pepper sauce

Salt, freshly ground white pepper

Combine chicken with broth and saffron in medium pan and cook over low heat until chicken is firm and white throughout, about 10 minutes. Cover to keep warm and set aside.

Combine onion, bell pepper, broccoli and olive oil in medium skillet and saute until onion is tender and broccoli is glossy, 5 to 10 minutes. Add cumin, ginger and cinnamon and stir well.

Pour chicken broth and chicken into vegetable mixture and bring to boil. Stir in couscous and raisins. Remove from heat. Cover and set aside 5 minutes or until liquid is absorbed. Stir in cilantro, red pepper sauce and salt and pepper to taste. Fluff up couscous mixture with fork. Serve hot.

Yield: 2 servings.

Carrots With Cilantro and Green Onion

1/2 pound baby carrots

1 tablespoon minced green onion

1 tablespoon minced cilantro

1 tablespoon olive oil

1-1/2 tablespoons red wine vinegar

Dash hot red pepper sauce, optional

Salt, freshly ground white pepper

Cook carrots with water to cover in medium pan until tender, 10 to 15 minutes. Drain well. Place carrots in bowl. Stir in green onion, cilantro, oil, vinegar and hot red pepper sauce. Season to taste with salt and pepper. Serve at room temperature.

Yield: 2 servings.