Couscous with Chicken and Root Vegetables

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 1 cup carrots chopped ( 3 medium)
• 2 sticks cinnamon (3-inch)
• 3 cups couscous hot cooked
• 1.5 teaspoons curry powder 
• 2 tablespoons parsley fresh chopped
• 2  garlic clove coarsely chopped
• 1.5 teaspoons ground cumin 
• 2 cups beef broth fat-free
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 cup parsnips diced
• 1 cup raisins 
• 0.5 teaspoon salt 
• 12 ounce chicken breast halves boneless skinless cut into 1-inch pieces
• 1 tablespoon tomato paste 
• 1 teaspoon turmeric 
• 1.3 cups turnip diced peeled ( 2 small)

Equipment

• bowl
• frying pan
• ladle

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil; swirl to coat.
3. Add onion to pan; saut 5 minutes or until tender.
4. Add garlic; saut 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.
5. Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous.
6. Sprinkle with parsley.
7. 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.