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Chicken in Broth with Couscous and Vegetables




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Chicken in Broth with Couscous and Vegetables
Bon Appétit Archives

2 stalks lemongrass, trimmed to white center,
or 1 teaspoon grated lemon zest
3 cups chicken stock
2 small onions, thinly sliced
4 ounces chopped green chiles
1 large garlic clove, minced
1 cup fresh cilantro leaves
4 boneless chicken breast halves, skinned, cut in 1-inch pieces
16  4-inch asparagus spears
2 small plum tomatoes, seeded, cut into 1/2-inch dice
2 tablespoons unsalted butter
Salt, freshly ground pepper
1/4 cup quick-cooking couscous, cooked

Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass (or lemon zest), onion, chiles, and garlic in 2 1/2-quart saucepan. Bring to 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 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.  Makes 4 servings.


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