Name: Couscous with Chicken and Root Vegetables
Total time: 32 min
Yield: Serves 6 (serving size: 1 cup)
Ingredients: 1 tablespoon olive oil; 2 cups chopped onion; 2 garlic cloves, coarsely chopped; ½ teaspoon salt; 1 ½ teaspoons curry powder; 1 ½ teaspoons ground cumin; 1 teaspoon turmeric; ½ 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 ¼ cups diced peeled turnips (about 2 small); 1 cup chopped carrot (about 3 medium); ¼ cup diced parsnip; 1 cup raisins; 3 cups hot cooked couscous; 2 tablespoons chopped fresh flat-leaf parsley

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.

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Couscous with Chicken and Root Vegetables

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