For the cous-cous:
- 4 cups cous-cous
- 5 cups chicken broth
Bring the broth to a boil, put in the cous-cous, leave boiling for a couple minutes, then turn off heat (some articles say to turn off heat immediately after putting in the cous-cous, but we found that didn’t cook as fully). Stir occasionally, especially just after putting the cous-cous in.
For the chicken with tomato sauce:
- 2.25 lbs chicken thighs (breaded and baked or cut into small pieces and fried)
- 8 vine tomatoes, chopped and cooked in a frying pan
- herbs to taste
- salt & pepper to taste
- parmesan cheese to taste (added at the end)
Makes 6-8 servings.