This is a Rachael Ray recipe, and can be found here.
1 1/2 cups chicken broth
1 tbs butter
1 1/2 cups cous cous
1/4 cup golden raisins, chopped
2 tbs olive oil
1 1/2 pounds chicken tenders, cut into bite-sized pieces
salt and pepper, to taste
2 medium leeks, cut into half-moons and cleaned well
1 cup dry white wine or chicken broth
Heat the chicken broth and butter in a medium sauce pan. After bringing it to a boil, add the cous cous and raisins. Remove the pan from the heat, stir, and put the lid on. Set aside.
Heat the olive oil in a large skillet. Add the chicken. Season with salt and pepper. Cook through, turning occasionally.
Once the chicken is cooked through, add the leeks and cook for 2-3 minutes. Add the wine (or chicken broth) and allow it to cook down by half (3-4 minutes).
Fluff the cous cous with a fork, and spoon it onto a plate. Top with the chicken and leeks.
I first made this recipe several years ago, while in college. It was a hit. Now that it’s back on my radar, I’ll definitely be making it more often.
There you have it. An easy, quick, pretty healthy dinner.