Yield: 6 Servings
|1||Whole boneless skinless chicken breasts|
|1½ tablespoon||Vegetable oil|
|1 medium||Onion; cut into pieces and separate|
|15 ounces||Chickpeas; canned, drained|
|14½ ounce||Whole canned tomatoes; coarsely chopped|
|2 mediums||Zucchini; thick sliced, then quarter the slices, about 3 to 4 cups|
|½ teaspoon||Garlic powder|
|½ teaspoon||Salt; to taste|
|½ teaspoon||Pepper; to taste|
|¼ cup||Golden raisins|
|¾ cup||Low sodium chicken broth|
|2 tablespoons||Dried parsley|
|1½ teaspoon||Ground cumin|
|¼ teaspoon||Ground turmeric|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground red pepper|
|3 cups||Cooked couscous|
Cut chicken into bite size pieces. Measure vegetable oil into a 10-inch skillet; heat until hot. Add chicken to skillet and cook until it begins to brown. Add onion to skillet and cook until chicken is browned and onion is translucent.
Add remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 minutes. Add couscous and taste to correct seasoning. Continue heating until couscous is thoroughly heated.
Makes about 5 servings, 1 to 1½ cups each.
May also serve the couscous with the stew over it on individual plates. I suggest cutting back on the couscous next time.
This recipe is a desperate attempt to recreate a recipe from an early Weight Watchers Magazine (probably early 1980's) that I used to make and lost when I moved. It's not quite the same, but not too bad.
NOTES : Created 9/13/97 Recipe by: Gail Shermeyer Posted to MC-Recipe Digest V1 #780 by 4paws@... (Shermeyer-Gail) on Sep 13, 1997