Tunisian Couscous (variation with Chicken)

By AlexG

Will n eed adjusting. - not a final recipe

Ingredients

• 1 Whole boneless skinless chicken
• 1 1/2 tb Vegetable oil
• 1 md Onion; cut into pieces and
• 15 oz Chickpeas; canned, drained
• 14 1/2 oz Whole canned tomatoes;
• 2 md Zucchini; thick sliced, then
• 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 couscous

Details

Servings 5

Preparation

Step 1

Cut chicken into bite size pieces. Measure vegetable oil into a 10-inch skillet; heat until hot. Add chicken to skillet and cook until it begins to brown. Add onion to skillet and cook until chicken is browned and onion is translucent. Add remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 minutes. Add couscous and taste to correct seasoning. Continue heating until couscous is thoroughly heated. Makes about 5 servings,