Recipe for Chicken in Broth with Couscous and Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
2 stalk lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cup chicken stock
2 sm onions, thinly sliced
2 x jalapenos, seeded and minced
1 lrg clv garlic, minced
4 x boneless chicken breast halves, skinned and cut into 1-in pieces
16 x 4-inch asparagus spears
2 sm plum tomatoes, seeded and cut into 1/2-inch dice
2 tbl unsalted butter
salt and freshely ground pepper
1/4 cup quick-cooking couscous, cooked according to package directions
Instructions:
Instructions: 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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