North African Chicken and Vegetables with Couscous
1 tbsp. Olive Oil
3 chicken breasts, cut in half
1 1/2 tsp. salt
1 onion chopped
4 cloves of garlic, minced
1 tbsp. fresh ginger, chopped
1/2 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne
1/4 tsp. ground turmeric
1 1/2 cups chicken broth
1 cup canned crushed tomatoes
1 cup canned garbanzo beans
1 zucchini, sliced
Season the chicken with a little salt and brown them in the olive oil. Add the onion and cook it until it’s translucent. Add the spices, then everything else and simmer it for 15 minutes.
serve it over 4 cups of prepared couscous (a pasta from Morocco that is SO fast and easy to cook–follow the directions on the box) and sprinkle on some chopped parsley and some fresh lemon juice.
If you want to do it vegetarian, I think it would be great to add extra garbanzo beans, leave out the chicken, and use veggie broth instead of chicken.
Tags: chicken, couscous, vegetables
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