Ingredients:
1
cup- Whole Wheat Couscous
1
tbsp. Vegetable oil
1
medium- Onion, chopped
2-
Bay leaves
5
whole- Cloves, crushed
1/2
tsp. Cinnamon
1
tsp. Ground Dried Turmeric
1/4
tsp. Ground Cayenne Pepper
6-
Skinless, Boneless Chicken breast halves - chopped
1
(16 ounce) can- Garbanzo Beans
1
(16 ounce) can- Crushed Tomatoes
1
(48 fluid ounce) can- Chicken broth
2-
Carrots, cut into 1/2 inch pieces
1-
Zucchini, cut into 1/2-inch pieces
Salt
to taste
Method:
1.
Prepare the couscous according to package directions.
2.
Heat the oil in a large pot over medium heat, and cook onion until tender.
3.
Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place
chicken in the pot, and cook until well browned.
4.
Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil.
Reduce heat to low, and simmer 25 minutes.
5.
Mix carrots and zucchini into pot. Season with salt. Continue cooking 10
minutes, or until vegetables are tender.
6.
Serve stew over cooked couscous.
Recipe
by Chef: AKRAD Mourad - Morocco