Couscous with Vegetables and Meat

Ingredients

• 1.5 cupsIsraeli couscous
• 1.5 lbchicken thighs, cut into chunks
• 1 cupcooked chickpeas, drained
• 2 mediumcarrots, diced
• 1 largeonion, diced
• 1 zucchinizucchini, cubed
• 1 red bell pepperred bell pepper, chopped
• 3 clovesgarlic, minced
• 2 tbsptomato paste
• 1 tspground cumin
• 1/2 tspground coriander
• 1/4 tspcinnamon
• 3.5 cupschicken broth
• 2 tbspolive oil
• to tastesalt and black pepper
• 2 tbspfresh parsley, chopped

Instructions

1. 1
   Heat olive oil in a large, heavy pot over medium-high heat. Season chicken with salt and pepper and brown on all sides, about 5 minutes. Remove and set aside.
2. 2
   In the same pot, sauté onion and carrots for 3-4 minutes until beginning to soften.
3. 3
   Add garlic, tomato paste, cumin, coriander, and cinnamon; cook 1 minute until fragrant.
4. 4
   Return chicken to the pot. Pour in broth and bring to a boil. Reduce heat, cover, and simmer 10 minutes.
5. 5
   Stir in couscous, chickpeas, zucchini, and bell pepper. Cover and simmer 10-12 minutes more, until couscous is tender and liquid is mostly absorbed.
6. 6
   Remove from heat and let rest 5 minutes. Fluff with a fork, adjust seasoning, and sprinkle with fresh parsley before serving.