Couscous with Chicken and Root Vegetables

 Healthy total time1 hr 30 mins servings6 ⨯ 1 cup calories310 addedSeptember 2021

• 1 tablespoon extra-virgin olive oil
• 2 cups chopped onion
• 2 cloves garlic, coarsely chopped
• ½ teaspoon salt
• 1½ teaspoons curry powder
• 1½ teaspoons ground cumin
• 1 teaspoon turmeric
• ½ teaspoon freshly ground black pepper
• 2 (3-inch) cinnamon sticks
• 1 tablespoon tomato paste
• 2 cups fat-free, lower-sodium chicken broth
• 1 ⨯ 14½-ounce can diced tomatoes, drained
• 2 ⨯ 6-ounce skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1¼ cups diced peeled turnips (about 2 small)
• 1 cup chopped carrot (about 3 medium)
• ¼ cup diced parsnip
• 1 cup raisins
• 3 cups hot cooked couscous
• 2 tablespoons chopped fresh flat-leaf parsley

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.
2. Spoon ½ cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.

Tips

• Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.

Nutrition

calories310 total fat3.6g saturated fat.6g polyunsaturated fat.5g monounsaturated fat1.9g cholesterol33mg total carbohydrates52g dietary fiber5.9g protein19.1g sodium555mg calcium77mg iron2.5mg