• 4servings
  • 30minutes
  • 609calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound boneless, skinless chicken breasts, cut into 1/2- to 1-inch dice

  2. 1 teaspoon cumin

  3. 1/2 teaspoon cardamom

  4. Salt and freshly ground black pepper

  5. 2 cups One-Hour Chicken Stock or any chicken stock

  6. 1 cup couscous

  7. 1/4 cup raisins

  8. 2 tablespoons harissa , or more to taste

  9. 1/3 cup plus 2 tablespoons extra virgin olive oil

  10. 8 ounces zucchini , washed, trimmed, and cut into 1/4-inch-thick slices

  11. 1 cup cooked (or canned) chickpeas (rinse if canned)

  12. 1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish)

  13. 1/2 cup shredded mint

Instructions Jump to Ingredients ↑

  1. Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.

  2. Bring 1½ cups of the stock to a boil. Combine the couscous, raisins, 1 tablespoon of the harissa, the 1/3 cup olive oil, and salt and pepper to taste in a bowl. Pour the boiling stock over the couscous, stir, and seal the top of the bowl with plastic wrap. Set aside for at least 15 minutes.

  3. Meanwhile, put the remaining 2 tablespoons oil in a large skillet and turn the heat to high. A minute later, add the chicken and cook until it begins to brown, about 2 minutes. Add the zucchini and toss, still over high heat, until it begins to brown, 2 to 3 minutes. Stir in the chickpeas and the remaining 1 tablespoon harissa and ½ cup stock, along with the tomato. Bring to a boil, turn the heat to low, and simmer for 2 minutes; the mixture should be brothy. Taste and add more salt, pepper, and/or harissa to taste.

  4. Serve on top of the couscous, garnished with the mint.


Send feedback