Chicken Stew for Couscous

Name: Chicken Stew for Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 3 cups chicken broth; 1 chicken bouillon cube; 1 medium onion, chopped; 2 cups cut green beans (fresh or frozen will work fine); 2 carrots, sliced; 1 teaspoon ground cumin; 1 teaspoon dried basil; 1 garlic clove, minced (optional); 2 bay leaves (optional); 1/2 teaspoon dried parsley (optional); salt and pepper, to taste; 2 medium tomatoes, chopped; 1 medium zucchini, sliced; 1 (16 ounce) can garbanzo beans, drained; 1/4 teaspoon ground cayenne pepper (or to taste)

Submitted by luvinlif2k

"This Algerian recipe is served with couscous. Though the recipe calls for chicken you could substitute goat or lamb for the chicken. This is from one of my favorite books, Extending the Table."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 6-8

ingredients

3 cups chicken broth
1 chicken bouillon cube
1 medium onion, chopped
2 cups cut green beans (fresh or frozen will work fine)
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon dried basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
¹⁄₂ teaspoon dried parsley (optional)
salt and pepper, to taste
2 medium tomatoes, chopped
1 medium zucchini, sliced
1 (16 ounce) can garbanzo beans, drained
¹⁄₄ teaspoon ground cayenne pepper (or to taste)

directions

Set aside tomatoes, zucchini, chick-peas and cayenne.
Combine all remaining ingredients in a large saucepan and bring to a boil.
Reduce heat and cook, covered about 8 minutes.
Add tomatoes and zucchini and cook 3-5 minutes.
Add chick-peas and cayenne pepper.
Cook until heated through.
Serve over steaming couscous.

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Reviews

I chose to use the optional ingredients and I have to say this is a very tasty dish. It is also easy to use and serves beautifully. Thank you luvinlif2k!

tornadoes three

RECIPE SUBMITTED BY

luvinlif2k

Bowie, Maryland

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)

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