Moroccan Chicken and Whole Grain Couscous

Ingredients

• 2  bay leaves 
• 16 ounce garbanzo beans canned
• 16 ounce canned tomatoes crushed canned
• 2  carrots cut into 1/2 inch pieces
• 48 fluid ounce chicken broth canned
• 0.5 teaspoon cinnamon 
• 0.3 teaspoon ground pepper 
• 1 teaspoon ground turmeric dried
• 1 medium onion chopped
• 6 servings salt to taste
• 6  chicken breast halves boneless skinless chopped
• 1 tablespoon vegetable oil 
• 1 cup couscous whole wheat
• 1  zucchini cut into 1/2-inch pieces

Equipment

• pot

Directions

1. Prepare the couscous according to package directions.
2. Heat the oil in a large pot over medium heat, and cook onion until tender.
3. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper.
4. Place chicken in the pot, and cook until well browned.
5. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
6. Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender.
7. Serve stew over cooked couscous.