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Chicken Couscous

Chicken Couscous

Nutrition Facts
  • cal. (kcal) 473
Chicken Couscous
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 36 mins
  • Carb Grams Per Serving: 62

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup sliced almonds
  • 3/4 pound boneless, skinless chicken thighs, fat trimmed, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bunch scallions, white and light green parts only, thinly sliced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 2 carrots, cut in half lengthwise and thinly sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 1/4 cups low-sodium chicken stock
  • 1 large tomato, chopped
  • 1/2 cup canned chickpeas, drained
  • 1/2 lemon, zest peeled into 1/2-inch- thick strips, juice to taste
  • 1/3 cup raisins
  • 3/4 cup whole-wheat couscous
  • 1/4 cup chopped parsley

Directions

  1. Warm the oil in a Dutch oven over medium-high heat. Add the almonds; toast until golden, 2 minutes. Using a slotted spoon, transfer them to a bowl.
  2. Season the chicken with the salt and black pepper, add to pot and cook until browned, 10 minutes. Using a slotted spoon, transfer chicken to a plate. Add the scallions, zucchini and carrots; cook 6 minutes. Mix in the cinnamon, cumin, coriander and turmeric; saute 1 minute.
  3. Add the chicken stock, tomato, chickpeas, lemon zest and raisins; bring to a simmer. Return chicken to pot, cover and simmer 10 minutes. Using a slotted spoon, transfer chicken and vegetables to a serving bowl. Season with lemon juice. Cover and keep warm.
  4. Add the couscous to the liquid remaining in pot, cover and turn off heat. Let rest 5 minutes; fluff couscous with a fork. Serve chicken and vegetables over couscous, garnished with almonds and parsley.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 473 cal., 15 g total fat (2 g sat. fat), 62 g carb. (11 g fiber), 29 g pro.

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