Chicken Couscous

 

2
tablespoons olive oil or vegetable oil
2 1/2- 3
pounds chicken, cut up
4
small carrots cut into 2-inch pieces
2
medium onions, sliced
2
medium turnips, cut into fourths
2
cloves garlic, finely chopped
2
teaspoons ground coriander
1 1/2
teaspoons salt
1
teaspoon instant chicken bouillon
1/4
teaspoon ground red pepper
1/4
teaspoon ground turmeric
1
cup water
3
zucchinis, cut into 1/4-inch slices
1
16 ounce can garbanzo beans, drained
1
package couscous

 

 

Heat oil in Dutch oven until hot.  Cook chicken in oil until brown on all sides, about 15 minutes.  Drain fat from Dutch oven.  Add carrots, onions, turnips, garlic, coriander, salt, bouillon, red pepper and turmeric.  Pour water over vegetables.  Heat to boiling;  reduce heat.  Cover and simmer 30 minutes.  Add zucchini to chicken mixture.  Cover and cook until thickest pieces of chicken are done and vegetables are tender, about 10 minutes.  Add beans;  heat 5 minutes.  Prepare couscous  according to package directions.  Mound couscous in center of heated platter;  arrange chicken and vegetables around couscous. 

 

Makes 8 servings.

 

 

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