How To Make Couscous with Chicken and Chickpeas
Enjoy delicious couscous with chicken stew cooked in tomato sauce, chickpeas, and a blend of spices for a satisfying meal!
Serves:
Ingredients
- 2tbspcooking oil
- 8chicken drumsticks
- 3tspsalt
- ¼tsp.fresh-ground black pepper
- 1onion
- 1turnip
- 2tbsptomato paste
- 1tsppaprika
- 1½tspground cumin
- 1tspcayenne
- 6cupwater
- 3carrots
- 1cupcanned chickpeas,(one 15-oz can) drained and rinsed
- ½cupflat-leaf parsley leaves,packed
- 1cupcouscous
Instructions
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In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
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Sprinkle the chicken with ½ teaspoon of salt and black pepper.
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Put the chicken in the pan and brown well, about 8 minutes in all. Remove.
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Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
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Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
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Stir in the tomato paste, paprika, cumin, cayenne, and 2¼ teaspoons of the salt. Cook, stirring, for 1 minute.
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Stir in 4 cups of water and carrots. Add the chicken and bring it to a simmer.
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Cover and cook for about 20 minutes, stirring the mixture 2 or 3 times, until the chicken and vegetables are almost done.
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Stir in the chickpeas and the parsley and simmer for about 5 minutes longer until the chicken and vegetables are done.
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Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining ¼ teaspoon salt and the couscous. Cover.
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Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
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Serve the stew with its broth over the couscous.
Nutrition
- Calories: 760.70kcal
- Fat: 33.52g
- Saturated Fat: 7.32g
- Trans Fat: 0.15g
- Monounsaturated Fat: 14.80g
- Polyunsaturated Fat: 8.04g
- Carbohydrates: 54.07g
- Fiber: 8.17g
- Sugar: 5.76g
- Protein: 58.46g
- Cholesterol: 244.72mg
- Sodium: 1989.19mg
- Calcium: 118.57mg
- Potassium: 1128.77mg
- Iron: 4.80mg
- Vitamin A: 481.59µg
- Vitamin C: 23.33mg
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