Chicken Couscous Stew
| Yield: | 6 Servings |
| Categories: | Pasta, Poultry, Soups |
| 1 | Whole boneless skinless chicken breasts | |
| 1 1/2 | tb | Vegetable oil |
| 1 | md | Onion; cut into pieces and separate |
| 15 | oz | Chickpeas; canned, drained |
| 14 1/2 | oz | Whole canned tomatoes; coarsely chopped |
| 2 | md | Zucchini; thick sliced, then quarter the slices, about 3 to 4 cups |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt; to taste |
| 1/2 | ts | Pepper; to taste |
| 1/4 | c | Golden raisins |
| 3/4 | c | Low sodium chicken broth |
| 2 | tb | Dried parsley |
| 1 1/2 | ts | Ground cumin |
| 1/4 | ts | Ground turmeric |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground red pepper |
| 3 | c | Cooked couscous |
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