Moroccan Chicken And Vegetable Couscous Recipe

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Ingredients:

Serving

2 tbsp extra-virgin olive oil
1 1/2 lb. organic boneless chicken thighs cut into rough 2 inch cubes
kosher salt to taste
1/2 tsp. cayenne pepper
1 large sweet yellow onion, chopped
6 garlic cloves, minced
2 tsp ground cumin
1 tsp mild curry powder
6 cups organic chicken or vegetable stock
2 cinnamon sticks
1/2 lb garnet yams/sweet potatoes, peeled and cut into 2 inch lengths
1/2 lb parsnips, peeled and cut into 2 inch chunks
2 cups cooked chickpeas, drained
1 slender zucchini, cut into 1 inch slices
1 red bell pepper, seeded and coarsely chopped
1 cup golden raisins
1/2 cup turkish dried apricots, chopped
3 cups raw couscous (i like to use whole wheat for it's nutty flavor)
1 cup harissa (recipe follows
3 tb dried red pepper flakes
1 1/2 tsp ground coriander seed
1 1/2 tsp ground cumin
3/4 tsp kosher salt
1/4 cup boiling water
5 tsp olive oil
4 garlic cloves, minced

Directions:

For Harissa:
In small bowl, combine the 1st 4 ingrediants. Pour boiling water over the mixture and stir to combine. Mix in the olive oil and garlic. Set sauce aside to steep at room temp for at least 1 hour.
For stew:
Heat the oil in a very large nonstick skillet with a lid or in a dutch oven. Season the chicken with salt and cayenne and brown over medium heat on all side, about 5 minutes. Remove to plate, leaving drippings in pan.
Add the onion and red pepper; saute until it begins to soften. Add the garlic, cumin, curry powder and cinnamon sticks, saute for a minute to release the aromatics. Add the broth, sweet potatoes and parsnips and cook covered for 10 minutes to partially cook the vegetables.
Add the chickpeas, zucchini, raisins and apricots. Return the chicken to the stew and simmer uncovered over medium heat for 30 minutes. Taste for seasoning and add more salt if needed.
For the couscous: bring 4 1/2 cups of water to a boil in a large saucepan. Add 1 1/2 tsp salt and stir in the uncooked couscous. Remove from the heat, cover and let stand until the liquid is absorbed, 5-6 minutes. I like to add a knob of butter to it :-)
To serve: Mound the cousous in the center of a large rimmed platter. Spoon the chicken and vegetables on the couscous and ladle the broth over them. Pass additional hot sauce at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2323.9 Kcal (9730 kJ)
Calories from fat	809 Kcal
		% Daily Value*
Total Fat	89.89g	138%
Cholesterol	159.71mg	53%
Sodium	589.59mg	25%
Potassium	1118.52mg	24%
Total Carbs	98.28g	33%
Sugars	25.02g	100%
Dietary Fiber	11.55g	46%
Protein	47.14g	94%
Vitamin C	113.6mg	189%
Vitamin A	0.4mg	12%
Iron	11.7mg	65%
Calcium	118.1mg	12%

Amount Per 100 g
Calories	401.18 Kcal (1680 kJ)
Calories from fat	139.66 Kcal
		% Daily Value*
Total Fat	15.52g	138%
Cholesterol	27.57mg	53%
Sodium	101.78mg	25%
Potassium	193.09mg	24%
Total Carbs	16.97g	33%
Sugars	4.32g	100%
Dietary Fiber	1.99g	46%
Protein	8.14g	94%
Vitamin C	19.6mg	189%
Vitamin A	0.1mg	12%
Iron	2mg	65%
Calcium	20.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

53.2

Points
37

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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