Chicken & Vegetable Cous-Cous

Ingredients:

  • 4 lbs chicken breast, cubed
  • 1 tsp ground cumin
  • 3/4 tsp ground allspice
  • 1/2 to 1 tsp. cayenne
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 cans condensed chicken broth
  • 1 cup raisins
  • 1 lb.couscous
  • ½ cup melted butter
  • 3 carrots, peeled and sliced
  • 1 lb chick peas from can, drained
  • 3 turnips, quartered
  • 1 sm cabbage, chopped
  • 1 med eggplant, peeled and chopped
  • 3 zucchini, cut in ½ in slices
  • ¼ cup peanut oil
  • 2 med onions, peeled and sliced
  • ½ tsp ground turmeric

Instructions:

  1. In a pot, saute onions until slightly caramelized. Add broth, carrots, cabbage, turnips and chicken along with spices. Cook until chicken is no longer pink, stirring ocassionaly, approx. 35-40 mins. Add eggplant, chick peas and zucchini, cook an additional 10-15 minutes, until all vegetables are tender.
  2. Prepare couscous according to package directions. When cooked, toss with butter, raisins and ½ tsp turmeric. Keep couscous hot.
  3. To serve, heap a serving of couscous in center of plate. Using a deep spoon, top with chicken and vegetable stew.

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