How To Make Chicken and Zucchini Couscous
Bursting with bright flavors, this chicken and zucchini couscous recipe combines smoky spices, chickpeas, and tomatoes for a well-rounded meal.
Serves:
Ingredients
- 1tbspolive oil
- 3½lbschicken,cut into 8 pieces
- 1½tspsalt
- 1onion,chopped
- 4clovesgarlic
- 1tbspfresh ginger,chopped
- ½tsppaprika
- ¾tspground cumin
- ½tspdried oregano
- ¼tspcayenne
- ¼tspground turmeric
- 1½cupslow-sodium chicken broth,canned, or homemade stock
- 1cupcrushed tomatoes in thick puree,canned
- 1cupchickpeas,canned, drained and rinsed
- 1zucchini,cut into ¼-inch slices
- 3tbspfresh parsley,chopped
- 1tbsplemon juice
- 4cupscouscous,cooked
Instructions
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In a large pot, heat the oil over moderately high heat. Season the chicken pieces with ¼ teaspoon of salt and add them to the pot. Cook, turning, for about 8 minutes until browned. Remove. Pour off all but 1 tablespoon fat from the pot.
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Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
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Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes.
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Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini, and bring them back to a simmer. Cook, covered, for about 12 minutes longer until the chicken and zucchini are just done.
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Add the parsley and lemon juice and serve over the couscous. Enjoy!
Nutrition
- Calories: 1788.32kcal
- Fat: 68.39g
- Saturated Fat: 18.35g
- Trans Fat: 0.39g
- Monounsaturated Fat: 28.43g
- Polyunsaturated Fat: 15.27g
- Carbohydrates: 177.67g
- Fiber: 17.39g
- Sugar: 10.92g
- Protein: 110.33g
- Cholesterol: 297.67mg
- Sodium: 1327.26mg
- Calcium: 170.08mg
- Potassium: 1884.01mg
- Iron: 9.56mg
- Vitamin A: 197.56µg
- Vitamin C: 31.40mg
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