Recipe

A A A

• 1 lb chicken breast (boneless,skinless, cut into 6-7 large pieces)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tsp olive oil
• 1 3/4 cups low-fat chicken broth
• 1 green bell pepper, seeded and diced (i prefer red )
• 2 cups fresh tomatoes, chopped
• 1 (15 oz) can garbanzo beans, well drained
• 1/2 cup raisins
• 1 large bay leaf
• 1 1/2 tsp dried thyme leaves
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp black pepper
• 1 cup couscous (uncooked )
• salt , to taste
• chopped parsley (to garnish )

• 1 Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown, With a slotted spoon, remove the chicken to medium bowl and set aside.
• 2 To same pot, add onion, garlic, oil, and 2 tablespoons broth. Stir up any browned bits from bottom of pot. Cook over medium heat, stirring frequently, 5-6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
• 3 Return the chicken to the pot. Add remaining broth, green pepper, tomato, garbanzos, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper. Bring to a boil, reduce heat, and simmer, covered, 20-25 minutes or until chicken is tender. Remove bay leaf and discard.
• 4 Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10-15 minutes, covered. Add salt to taste, if desired.
• 5 Arrange couscous on serving platter and top with chicken and sauce. Garnish with parsley.