|
1/2
cup chopped onion
|
1
clove garlic, minced
|
1
tablespoon olive oil or cooking oil
|
12
ounces boneless, skinless chicken thighs, cut into 1-inch cubes
|
3
medium carrots, cut into 1-inch pieces (1 1/2 cups)
|
1
1/4 cups chicken broth
|
1
cup sliced celery
|
1/2
teaspoon salt
|
1/4
teaspoon ground cumin
|
1/4
teaspoon ground turmeric
|
1/8-1/4
teaspoon crushed red pepper
|
1
medium zucchini, cut into 1/2 x 1/2 x 1-inch strips
|
2
medium tomatoes, peeled, seeded, and chopped
|
15-ounce
can garbanzo beans, drained
|
1
cup couscous
|
|
 |
In
a large, heavy skillet or Dutch oven cook the onion and garlic
in hot oil till tender but not brown. Add the chicken, carrots,
chicken broth, celery, salt, cumin, turmeric, and crushed red
pepper. Bring to boiling; reduce heat. Cover and simmer for 20
minutes. Add the zucchini, tomatoes, and garbanzo beans. Cover
and cook for 10 minutes more, or till chicken and vegetables are
tender.
|
Meanwhile,
prepare couscous according to package directions. To serve,
spoon couscous into a serving bowl. Spoon chicken mixture over
couscous.
|
|
