Chicken with Cous-Cous

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.