Couscous with Chicken and Root Vegetables 16

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

How to Make It

Step 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.

Step 2

Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.

Step 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.

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carrot, cinnamon sticks, curry powder, diced parsnip, tomato paste