Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory(R).

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Ingredients

Directions

  • Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.

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  • Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.

  • Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.

Nutrition Facts

264.69 calories; 6.61 g protein; 38.59 g carbohydrates; 10.3 g fat; 5.09 mg cholesterol; 207.75 mg sodium.Full Nutrition


Reviews (11)

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Most helpful positive review

09/01/2014
I normally do not care for couscous. This recipe is sweet and delicious. Only difference I made was chopping up some blanched almonds since that's what I had on hand.
(1)

Most helpful critical review

11/30/2016
it's rather bland but what can you do. I'm just learning the vegan palate. I subbed roasted red peppers for the tomatoes and left out the butter to make it vegan
(1)
19 Ratings
  • 4 Rating Star 10
  • 5 Rating Star 8
  • 3 Rating Star 1
07/24/2013
I added 2 Tbsp lemon juice (not 3) and that suited our tastes fine. An additional Tbsp would have been too lemon-y for us (personal taste). This couscous is rich with flavor the raisins and sun dried tomatoes bring a little sweetness and the tartness of the lemon brightens it. It was a little gummy and dry so I did add some vegetable broth to moisten it slightly. Very nice would make again.
(3)
05/11/2015
Very tasty but takes too long to chop everything
(1)
09/01/2014
I normally do not care for couscous. This recipe is sweet and delicious. Only difference I made was chopping up some blanched almonds since that's what I had on hand.
(1)
04/20/2014
I've made this a couple of times. Easy and quick. I always leave out the butter.
(1)
08/13/2013
Quick and easy to make and it was delicious! I was out of shallots so I used extra onion. I used regular raisins and added some chopped up dried apricots. It was really good! I will definitely make this again.
(1)
11/30/2016
it's rather bland but what can you do. I'm just learning the vegan palate. I subbed roasted red peppers for the tomatoes and left out the butter to make it vegan
(1)
09/03/2014
This was pretty good. There's not much to say about it. I threw in a can of chickpeas to make it a main dish.
(1)
08/20/2017
Instead of raisins & almonds I used currant and walnuts personal preference. I added peppers olives and feta to the dish to make it a main course. It added some extra protein and calories. Super delicious!!
09/16/2015
I added a small bit of curry powder