2 tablespoons olive oil
1 (4 pound) whole chicken, cut into pieces
1 (10 ounce) package baby carrots, washed
2 cloves garlic, minced
1 large onion, finely chopped
2 green bell peppers, chopped
1 small jalapeno pepper, seeded and seeded
2 tablespoons Worcestershire sauce
2 tablespoons honey
1/2 cup crushed citrus zest
2 teaspoons white sugar
3 cloves garlic, minced
5 cups all-purpose flour
3 cups water
3 cups halved fresh mushrooms
5 carrots, sliced
1 teaspoon dried oregano
1/2 teaspoon dried parsley
In a large saucepan over medium heat, place olive oil, cook garlic, onion and green peppers. Cook 1 minute, stirring, until all vegetables are soft. Stir in couscous, wine, chicken, chicken bouillon, rice and paprika.
Reduce heat to medium. Reduce heat to low; stir in couscous and salt. Cook, stirring, until couscous is tender.
Serve mixture over raked or flaked sliced chicken. Sprinkle on sliced carrots and mushrooms. Place additional vegetables over chicken. Slowly add to couscous.
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