SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Chicken Couscous

Chicken Couscous
Makes: 4  servings Prep 15 mins Cook 36 mins


  • 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


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.

From FitnessMagazine.com