Jul 14 2008
Chicken Couscous
- 1/2 club chopped onion
- 1 clove mined garlic
- 1 tbsp olive oil (or cooking oil)
- 12 oz boneless skinless chicken breasts, cut into 1 inch cubes
- 3 medium carrots, diced
- 1+1/4 cups chicken broth
- 1 cup sliced celery
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp crushed red pepper
- 1 med zucchini, diced
- 2 med tomatoes, peeled and chopped (can substitute a can of stewed tomatoes)
- 15 oz can garbanzo beans, drained
- 1 cup couscous
In a large heavy skillet cook the onion and garlic in hot oil till tender but not brown. Add the chicken, carrots, chicken broth, celery, salt, cumin, turmeric, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add the zucchini, tomatoes, and garbanzo beans. Cover and cook for 10 min more, or til chicken and veggies are tender.
Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a bowl; spoon chicken mixture over couscous.