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Moroccan style Couscous1/4 cup peanut or olive oil 1 small chicken, cut up including giblets 1 3/4 tsp freshly ground black pepper 1/2 tsp ground ginger 3 pinches pulverized saffron or 1/8 teaspoon saffron threads 1 large onion, sliced 2 cloves garlic, crushed through a press 1 tsp cinnamon 2 tbls sugar 1/2 cup raisins 2 cups chicken stock 1 lb. cooked couscous 1/2 cups blanched almonds, toasted lemon slices for garnish
Directions: Add 3 cups water or more to cover chicken. Cover and bring to a simmer and cook for 45 minutes. Stir in the raisins and cook uncovered for 15 minutes more. In a separate pan, bring the chicken stock to a boil and add the couscous and stir to separate the grains. Remove from heat and let stand for about 10 minutes to absorb liquids. When ready to serve, mound couscous in a large serving dish. Spoon the chicken mixture over the grains and sprinkle with almonds. Garnish with lemon slices. Serves 6 
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