5 cups chicken stock
2 tbs olive oil
3-4 boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 tbs ground cumin
1 tbs ground ginger
2 tsp harissa or paprika
Salt and pepper to taste
2 medium zucchinis, peeled and sliced
1/2 cup couscous
1 16 oz can of chickpeas
In a regular size pan sauté the onions with olive oil until golden. Next, in a stock pan add your chicken stock, chicken, onions, cumin, ginger, harissa, or paprika, salt and pepper, zucchinis, couscous and chickpeas. Bring to boil then cover pot and reduce to low for forty-five minutes.
2 tbs olive oil
3-4 boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 tbs ground cumin
1 tbs ground ginger
2 tsp harissa or paprika
Salt and pepper to taste
2 medium zucchinis, peeled and sliced
1/2 cup couscous
1 16 oz can of chickpeas
In a regular size pan sauté the onions with olive oil until golden. Next, in a stock pan add your chicken stock, chicken, onions, cumin, ginger, harissa, or paprika, salt and pepper, zucchinis, couscous and chickpeas. Bring to boil then cover pot and reduce to low for forty-five minutes.
Posted by
on Mar. 17, 2008 at 1:23 AM
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on Mar. 17, 2008 at 1:23 AM