Chicken Couscous Stew Recipe
Servings: 6
Ingredients
- 1 whl boneless skinless chicken breasts
- 1 1/2 Tbsp. Vegetable oil
- 1 med Onion, cut into pcs and separate
- 15 ounce Chickpeas, canned, liquid removed
- 14 1/2 ounce Whole canned tomatoes, coarsely minced
- 2 med Zucchini, thick sliced, then quarter the slices, about 3 to 4 c.
- 1/2 tsp Garlic pwdr
- 1/2 tsp Salt, to taste
- 1/2 tsp Pepper, to taste
- 1/4 c. Golden brown raisins
- 3/4 c. Low sodium chicken broth
- 2 Tbsp. Dry parsley
- 1 1/2 tsp Grnd cumin
- 1/4 tsp Grnd turmeric
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd red pepper
- 3 c. Cooked couscous
Directions
- Cut chicken into bite size pcs. Measure vegetable oil into a 10-inch skillet; heat till warm. Add in chicken to skillet and cook till it begins to brown. Add in onion to skillet and cook till chicken is browned and onion is translucent/soft.
- Add in remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 min. Add in couscous and taste to correct seasoning. Continue heating till couscous is thoroughly heated.
- Makes about 5 servings, 1 to 1 1/2 c. each.
- May also serve the couscous with the stew over it on individual plates. I suggest cutting back on the couscous next time.
- This recipe is a desperate attempt to recreate a recipe from an early lost when I moved. It's not quite the same, but not too bad.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 269 | |
| Calories from Fat 44 | 16% |
| Total Fat 5.01g | 6% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 4mg | 1% |
| Sodium 531mg | 22% |
| Potassium 604mg | 17% |
| Total Carbs 47.24g | 13% |
| Dietary Fiber 6.4g | 21% |
| Sugars 7.68g | 5% |
| Protein 10.77g | 17% |
