Ingredients: 3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips 1/2 teaspoon salt 2 tablespoons olive oil 1/2 cup chopped red onion 1 medium-sized zucchini, shredded 1/3 cup drained and chopped sun-dried tomatoes 2 1/2 cups chicken broth 1 can (15 1/2 ounces) garbanzo beans, rinsed and drained 3 tablespoons golden raisins 1 1/2 teaspoons ground cumin 1 teaspoon crumbled saffron threads 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1 cup uncooked couscous 3 tablespoons chopped fresh cilantro leaves, for garnish Directions:1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes. 2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro. |