Recipe - Chicken Couscous Stew

1 Whole boneless skinless
chicken breasts
1 One half tablespoon Vegetable oil
1 md Onion; cut into pieces and
separate
15 ounce Chickpeas; canned, drained
14 One half ounce Whole canned tomatoes;
coarsely chopped
2 md Zucchini; thick cut or sliced up , then
quarter the slices, about 3
to 4 cups
One half teaspoon Garlic powder
One half teaspoon Salt; to taste
One half teaspoon Pepper; to taste
One fourth cup Golden raisins
Three fourths cup Low sodium chicken broth
2 tablespoon Dried parsley
1 One half teaspoon Ground cumin
One fourth teaspoon Ground turmeric
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground red pepper
3 cup Cooked couscous

Cut chicken into bite size pieces. Measure vegetable oil into a 10inch
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 1 One half 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 MCRecipe Digest V1 #780 by 4paws@netrax.net (ShermeyerGail) on
Sep 13, 1997