Couscous with Chicken and Root Vegetables

Oxmoor House
Couscous with Chicken and Root VegetablesRecipe
Oxmoor House
This tasty dish combines chicken, an assortment of the best root vegetables, and an aromatic broth to create an amazing stew served over couscous.
Serves 6 (serving size: 1 cup)


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1 tablespoon olive oil
2 cups chopped onion
2 garlic cloves, coarsely chopped
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
2 (3-inch) cinnamon sticks
1 tablespoon tomato paste
2 cups fat-free, lower-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1 1/4 cups diced peeled turnips (about 2 small)
1 cup chopped carrot (about 3 medium)
1/4 cup diced parsnip
1 cup raisins
3 cups hot cooked couscous
2 tablespoons chopped fresh flat-leaf parsley


Hands-On: 22 Minutes
Total: 32 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in salt and next 5 ingredients (through cinnamon sticks); cook 30 seconds. Stir in tomato paste. Stir in chicken broth and tomatoes; bring to a boil. Stir in chicken and next 3 ingredients (through parsnip). Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in raisins, and cook 5 minutes or until vegetables are tender and chicken is done. Discard cinnamon sticks.

2. Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.

Tip: Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.

Created date

August 2012

Nutritional Information

Calories 310
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 19.1 g
Carbohydrate 52 g
Fiber 5.9 g
Cholesterol 33 mg
Iron 2.4 mg
Sodium 555 mg
Calcium 77 mg