The starch in the couscous thickens the stew as it cooks creating a creamy and comforting main dish. You won’t believe how easy and tantalizingly delcious this one pot meal is. The cumin and cinnamon provide a wealth of flavor, and for the best results use high quality chicken and chicken stock. This recipe can also be adapted to be made in a rice cooker.
- Olive oil, for sauteing
- 1 Medium-size Yellow Onion, diced small
- 2 Carrots, Diced
- 2 Chicken Breasts, cut into cubes
- 32 Ounces (1 pkg) Chicken Stock
- 1 Tablespoon Cumin
- 1 Tablespoon Cinnamon
- 1/2 Tablespoon Kosher salt, plus more as needed
- 1 Cup Israeli Couscous
- 1/4 Cup Golden Raisins
- 1/4 Cup Parsley, finely chopped
In a medium pot, heat olive oil over medium high heat. Sautee onion until it becomes translucent, about 5-8 minutes. Next, add the chicken stock and bring to a simmer.
Add carrots, chicken, couscous, salt, spices and raisins and cook over low to medium heat until chicken is cooked through and the couscous is tender. Adjust seasoning as necessary.
Serve hot with a sprinkle of chopped parsley on top.