Chicken With Veggie Couscous USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Couscous is a staple food commonly served in North Africa but also growing in popularity in France, Greece, Italy, Portugal, and Spain. It is traditionally steamed. The basket is placed atop the main dish and allowed to absorb the flavors as it cooks, producing a fluffy, flavorful side dish.
CACFP CREDITING INFORMATION
1 drumstick, ⅓ cup mixed vegetables, and ¼ cup couscous provides 1½ oz equivalent meat, ¼ cup vegetable, ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Quantity
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Ingredients
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Quantity
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Quantity
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Quantity
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped

Quantity
 

  • - - Nonstick cooking spray
  • 6 each (about 3.7 oz each) Chicken drumsticks, with bone and skin, raw
  • 1 tablespoon Canola oil
  • ½ teaspoon Cinnamon, dried, ground
  • 1 teaspoon Coriander, dried, ground
  • 1 teaspoon Cumin, dried, ground
  • 1 teaspoon Ginger, dried, ground
  • 1⅛ cups Carrots, fresh, peeled, ¼" diced
  • 1 cup Onion, fresh, peeled, ¼" diced
  • ¼ cup Lemon juice, fresh squeezed, seeds removed or bottled
  • 2 cups Chicken broth, low-sodium
  • ¼ cup Olives, ripe, black, canned, drained, sliced
  • ½ cup Couscous, uncooked
  • ½ tablespoon Mint leaves, fresh, chopped
*See Marketing Guide

Instructions
 

  • Coat a small skillet with nonstick cooking spray.
  • Heat the skillet on medium-high heat. Brown chicken on all four sides, about 2–3 minutes per side.
  • Remove chicken from skillet and put on a plate; remove skin; cover, and set aside.
  • In the same skillet used to brown the chicken, heat oil on medium. Add cinnamon, coriander, cumin, and ginger to the skillet. Toast them while stirring continuously, about 2 minutes.
  • Add carrots and onion to skillet; continue cooking the vegetables and spices on medium heat for 3–4 minutes or until the onions are tender, but not brown.
  • Add lemon juice, 1 cup chicken broth, and olives to the skillet (reserve remaining chicken broth for step 9). Increase the heat to medium-high. Bring to a boil.
  • Return the chicken legs to the skillet, and return to a boil.
  • Reduce heat to medium-low. Cover and simmer for 20–25 minutes, until internal temperature of chicken reaches 165 °F.
  • Prepare the couscous: In a small saucepan, add 1 cup of chicken broth. Bring to a boil on medium-high heat on the stove. Stir in couscous. Heat to 140 °F or higher for at least 15 seconds. Remove from the heat. Cover, and let stand for 10 minutes. When done, couscous will be soft.
  • Fluff couscous with a fork, and gently stir in the mint.
  • Serve one drumstick, ⅓ cup mixed vegetables, and ¼ cup couscous.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Chicken With Veggie Couscous USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 drumstick, ⅓ cup mixed vegetables, and ¼ cup couscous.
Calories
166
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
39
mg
13
%
Sodium
 
120
mg
5
%
Total Carbohydrate
 
14
g
5
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
2
g
2
%
Protein
 
15
g
30
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
Variations
If chicken is frozen, defrost in the refrigerator. Hold raw chicken at 40 °F or lower.
Add hot chili sauce if desired. The addition of hot chili sauce will increase the amount of sodium in the recipe.
Traditionally couscous is cooked over broth and vegetables or water, but for ease of preparation in the CACFP the cooking method was modified.
When taking temperature of raw chicken, do not touch the bone—as it is hotter than the meat.
Yield / Volume