180 g boneless, skinless chicken breast, cut into strips
1/2 chopped onion
1 clove of garlic, finely minced
1 tbsp couscous spices (ras-el-hanout*)
1/2 tbsp tomato paste
2 carrots peeled and cut into dices
1 cup chicken broth
Salt and pepper to taste
1 zucchini sliced into big pieces
1 tbsp raisins
1/2 cup chick peas rinsed and drained
1 3/4 cup water
140 g whole wheat couscous
Fresh parsley to taste
Total lipids:6 gr
Total carbohydrates:88 gr
In a frying pan, heat oil and brown the chicken strips on all sides. Remove them from the frying pan and set aside.
Placing the onion and the garlic in the same frying pan stir and cook for 3 min. Combine couscous spice mix, the tomato paste, the carrots and the chicken, stir. Pour in the chicken broth, season and bring to a boil. Lower heat and continue cooking, keeping the frying pan covered, for approx. 15 min. Add the zucchini, raisins and chick peas and continue cooking for approx. 5 min. or until the zucchinis are tender but still crunchy.
Meanwhile, in a small saucepan, bring water to a boil. Remove from heat, stir in couscous. Cover and let stand for approx. 5 min. Fluff with fork.
Place the couscous at the bottom of a soup plate, add the chicken and vegetables mixture. Pour on some broth and garnish with the fresh parsley. Serve.
*If you don’t have ras-el-hanout, mix together 5 ml (1 tsp) each of the following spices: cumin, coriander and cinnamon.