Ingredients
- 1 pound chicken breasts, boneless, skinless, cut into 1/2 - 1 inch dice
- 1 teaspoon cumin
- 1/2 teaspoon cardamom
- Salt and freshly ground black pepper
- 2 cups chicken stock, home-made or good quality store bought
- 1 cup couscous
- 1/4 cup raisins
- 2 tablespoons harissa, or more to taste
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 8 ounces zucchini, washed, trimmed, and cut into 1/4-inch thick slices
- 1 cup chickpeas, cooked (or canned, rinsed)
- 1 large tomato, peeled, seeded, and diced (about 1 cup; use drained canned tomatoes if you wish)
- 1/2 cup shredded mint
How to Make
-
Step 1: Toss the chicken with the cumin, cardamom, and salt and pepper to taste and let sit while you prepare the couscous.
-
Step 2: Bring 1 1/2 cups of the stock to a boil. Combine the couscous, raisins, 1 tablespoon of the harissa, the 1/3 cup olive oil, and the salt and pepper to taste in a bowl. Pour the boiling stock over the couscous, stir, and seal the top of the bowl with plastic wrap. Set aside for at least 15 minutes.
-
Step 3: Meanwhile, put the remaining 2 tablespoons oil in a large skillet and turn the heat to high. A minute later, add the chicken and cook until it begins to brown, about 2 minutes. Add the zucchini and toss, still over high heat, until it begins to brown, 2 - 3 minutes. Stir in the chickpeas and the remaining 1 tablespoon harissa and 1/2 cup stock, along with the tomato. Bring to a boil, turn the heat to low, and simmer for 2 minutes; the mixture should be brothy. Taste and add more salt, pepper, and/or harissa to taste.
-
Step 4: Serve on top of the couscous, garnished with the mint.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.