Chicken Couscous

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

3 tablespoons extra virgin olive oil (divided)

2 pounds of chick breast or thighs (chopped)

1-2 whole onion (peeled and sliced)

2 teaspoons minced fresh garlic

3 cups chicken broth

2 teaspoons salt

1 teaspoon turmeric

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 pound butternut squash, peeled, cubed and seeded (about 3/4 lb. peeled butternut squash cubes)

1-2 zucchini (chopped)

1-2 yellow squash (chopped)

5-6 carrots (chopped)

2 celery ribs (chopped)

1 3/4 cups cooked chickpeas (1 can)

10 ounces instant couscous (1 box)

1 tablespoon fresh chopped cilantro or parsley

Lemons for topping

Directions

Heat oil on medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.

Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.

Add the squash, zucchini, carrots and celery, stirring them into the broth to make sure each vegetable is evenly coated. Bring to a boil. Cover and cook for 10 minutes.

Add the chicken pieces to the pot. Cover the pot tightly and reduce heat to a low simmer. Let the vegetables cook for 10 minutes.

Gently stir the chickpeas and couscous into the chicken vegetable mixture. Turn off heat and let sit for 5 minutes.

Top with parsley or cilantro and lemon juice

Nutrition

• Calories: 378 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Sodium: 1012 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 13 g