Couscous with Chicken and Root Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

This tasty dish combines chicken, an assortment of the best root vegetables, and an aromatic broth to create an amazing stew served over couscous.

Ingredients:

1 tablespoon olive oil

2 cups chopped onion

2 garlic cloves, coarsely chopped

1/2 teaspoon salt

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground cumin

1 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

2 (3-inch) cinnamon sticks

1 tablespoon tomato paste

2 cups fat-free, lower-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, drained

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces

1 1/4 cups diced peeled turnips (about 2 small)

1 cup chopped carrot (about 3 medium)

1/4 cup diced parsnip

1 cup raisins

3 cups hot cooked couscous

2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in salt and next 5 ingredients (through cinnamon sticks); cook 30 seconds. Stir in tomato paste. Stir in chicken broth and tomatoes; bring to a boil. Stir in chicken and next 3 ingredients (through parsnip). Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in raisins, and cook 5 minutes or until vegetables are tender and chicken is done. Discard cinnamon sticks.
2. Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.
3. Tip: Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.

By RecipeOfHealth.com