Moroccan Chicken Couscous
You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket’s spice aisle.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
Step 2
Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
Step 3
Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top. Serve immediately.
