Raisin Couscous with Chicken and Vegetable Stew

Couscous ma Djeaj (couscous ma djeaj)

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About


For the Chicken

  • 1 recipe Raisin Couscous with Vegetable Stew
  • 2 pounds trimmed boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced yellow onion (¼ inch)
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 4 cups boiling water


    Prepare Ahead

    You can prepare this up to 2 days in advance and refrigerate. As the chicken and vegetables marinate in the sauce, their flavor is enhanced. Serve as directed.