Moroccan Chicken and Whole Grain Couscous

A flavorful Moroccan chicken stew with aromatic spices and vegetables served over whole-grain couscous. This recipe was a chicken contest winner!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 399 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 2 bay leaves
• 1 (16 ounce) can crushed tomatoes
• 1 (48 fluid ounce) can chicken broth
• 1 medium onion, chopped
• 1 cup whole wheat couscous
• 1 teaspoon ground dried turmeric
• 5 whole cloves, crushed
• 6 skinless, boneless chicken breast halves - chopped
• 1 (16 ounce) can garbanzo beans
• 2 carrots, cut into 1/2 inch pieces
• 1 zucchini, cut into 1/2-inch pieces
• 0.25 teaspoon ground cayenne pepper
• 0.5 teaspoon cinnamon

Recipe Instructions

Step 1

Prepare couscous according to package directions.

Step 2

Heat oil in a large pot over medium heat. Cook and stir onion in hot oil until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Add chicken and cook until well browned. Pour in chicken broth, garbanzo beans, and tomatoes; bring to a boil. Reduce heat to low and simmer for 25 minutes.

Step 3

Mix carrots and zucchini into the pot. Season with salt. Continue cooking until vegetables are tender, about 10 minutes. Serve stew over cooked couscous.