Chicken and Zucchini Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 chicken (3 to 3 1/2 pounds), cut into 8 pieces1 1/2 teaspoons salt1 onion, chopped4 cloves garlic, chopped2 tablespoon chopped fresh ginger1 teaspoon paprika1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon cayenne1 teaspoon ground turmeric2-3 cups low-sodium chicken stock1 large can, crushed tomatoes in thick puree2 cup canned chickpeas, drained and rinsed3 zucchini, cut into 1/4-inch slices2 red peppers, chopped into large pieces3 tablespoons chopped fresh parsley1 tablespoon lemon juice4 cups cooked couscous (Not calculated)
In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the veggies and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.
Serving Size: Makes 8 servings- 1 piece of chicken and about 1c veggies & sauce
Number of Servings: 8
Recipe submitted by SparkPeople user BUUKWORM14.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the veggies and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous.
Serving Size: Makes 8 servings- 1 piece of chicken and about 1c veggies & sauce
Number of Servings: 8
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 330.5
- Total Fat: 11.7 g
- Cholesterol: 78.6 mg
- Sodium: 495.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.7 g
- Protein: 29.7 g
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