Chicken Couscous is a meal in one that is hearty without making you feel stuffed. It’s jam-packed with vegetables, so you know it’s good for you. A nice change after all the heavy holiday food!
Yield: 6 servings
- 4 cups chicken broth
- 3 T. olive oil, divided
- 1 whole chicken, cut into pieces
- 2 whole onions peeled and quartered
- 1 t. plus a pinch of turmeric
- 2 t. plus a pinch of cinnamon
- 1/8 t. cayenne pepper
- 1 butternut squash, peeled, seeded, cut into chunks
- 4 medium zucchini, cut lengthwise, then across into large chunks
- 4 carrots peeled, cut lengthwise, and then across into 2-inch pieces
- 1 can chickpeas, drained
- 1 package couscous
- (1 T. fresh chopped cilantro or parsley)
- Heat 2 T. olive oil in a large 8-quart pot over high heat. Season chicken with salt. Brown half the chicken pieces skin side down for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
- Add 2 cups chicken broth to the pot. Add 1 t. turmeric, 2 t. cinnamon, and 1/8 t. cayenne. Bring to a boil.
- Return the chicken pieces to the pot, skin-side up. Reduce heat to a low simmer and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes.
- Remove the chicken pieces from the pot and add the vegetables. Bring to a boil. Place the chicken pieces over the vegetables. Cover the pot tightly and reduce heat to a low simmer. Simmer for 15 minutes.
- Gently stir in the chickpeas. Allow mixture to cook covered for another 5-10 minutes until the vegetables are tender.
- Prepare the couscous. In a small pot, bring 2 cups chicken broth to a boil. Stir in ½ t. salt, a pinch of turmeric, a pinch of cinnamon, and 1 T olive oil.
- Stir in the couscous and cover the pot. Remove the pot from heat and leave the couscous to steam for 5 minutes.
- Fluff the cooked couscous with a fork.
- Top each serving of couscous with chicken and vegetables and some of the cooking liquid. Top with chopped cilantro or parsley if desired and serve with harissa.