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Chicken Couscous

  • 4servings
  • 40minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 clove garlic , minced

  3. 1 tablespoon olive oil or cooking oil

  4. 12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes

  5. 3 medium carrots , cut into 1-inch pieces (1 1/2 cups)

  6. 1 1/4 cups chicken broth

  7. 1 cup sliced celery

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground cumin

  10. 1/4 teaspoon ground turmeric

  11. 1/8-1/4 teaspoon crushed red pepper

  12. 1 medium zucchini , cut into 1/2 x 1/2 x 1-inch strips

  13. 2 medium tomatoes , peeled, seeded, and chopped

  14. 15-ounce can garbanzo beans, drained

  15. 1 cup couscous

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet or Dutch oven 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 minutes more, or till chicken and vegetables are tender.

  2. Meanwhile, prepare couscous according to package directions. To serve, spoon couscous into a serving bowl. Spoon chicken mixture over couscous.

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