Recipe for Chicken Couscous Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 whl boneless skinless chicken breasts
1/2 tbl Vegetable oil
1 med Onion, cut into pieces and separate
15 oz Chickpeas, canned, drained
1/2 oz Whole canned tomatoes, coarsely chopped
2 med Zucchini, thick sliced, then quarter the slices, about 3 to 4 cups
1/2 tsp Garlic powder
1/2 tsp Salt, to taste
1/2 tsp Pepper, to taste
1/4 cup Golden raisins
3/4 cup Low sodium chicken broth
2 tbl Dried parsley
1/2 tsp Ground cumin
1/4 tsp Ground turmeric
1/4 tsp Ground cinnamon
1/4 tsp Ground red pepper
Instructions:
Instructions: Cut chicken into bite size pieces. Measure vegetable oil into a 10-inch skillet; heat until hot. Add chicken to skillet and cook until it begins to brown. Add onion to skillet and cook until chicken is browned and onion is translucent.

Add remaining ingredients except couscous. Bring to a simmer and lower heat. Simmer for 20 to 30 minutes. Add couscous and taste to correct seasoning. Continue heating until couscous is thoroughly heated.

Makes about 5 servings, 1 to 1 1/2 cups each.

May also serve the couscous with the stew over it on individual plates. I suggest cutting back on the couscous next time.

This recipe is a desperate attempt to recreate a recipe from an early lost when I moved. Its not quite the same, but not too bad.

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