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Print this Recipe    Chicken Couscous

Chicken in Broth with Couscous and Vegetables

2 stalks lemongrass, trimmed to white center or 1 teaspoon grated lemon peel
3 cups chicken stock
2 small onions, thinly sliced
2 jalapenos, seeded and minced
1 large garlic clove, minced
4 boneless chicken breast halves, skinned and cut into 1-in pieces
16 4-inch asparagus spears
2 small plum tomatoes, seeded and cut into 1/2-inch dice
2 tablespoons unsalted butter
salt and freshely ground pepper

1/4 cup quick-cooking couscous, cooked according to package directions
1 cup fresh cilantro leaves

Mince lemongrass in processor. Wrap in cheesecloth. Combine stock,
lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan.
Bring to a boil. Reduce heat and simmer 10 minutes. Remove
lemongrass. Add chicken and asparagus and cook until chicken is
tender, about 3 minutes. Add tomatoes. Whisk in butter. Season
with salt and freshly ground pepper.

Divide couscous among shallow soup bowls, mounding in center.
Arrange asparagus spears around couscous. Ladle chicken, vegetables
and broth over. Top with cilantro and serve.

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