Chicken and Couscous a La Morocco

50 years age, Uncle Sam's Air force sent me on a 4 year paid holiday to Europe and North Africa. I spent several months at Sidi Slimane, Morocco where I found this dish. It is not only delicious, its quick and easy.In hot weather I cook a lot on the patio using my propane camp stove. Why heat up the house just to pay the electric company to run the air conditioner.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  tablespoons extra virgin olive oil (EVOO)
• 4  boneless skinless chicken thighs, defatted, cut bite size
• 1⁄4 cup yellow onion, chopped
• 2  garlic cloves, pressed
• 1⁄4 cup green bell pepper, chopped
• 1⁄4 cup celery, chopped
• 1⁄4 cup  baby carrots, chopped
• 1  dash cayenne
•  salt
•  fresh ground black pepper
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1  cup  chicken stock (home made is best)
• 1  cup couscous

Directions

1. Heat a medium size pan, one that has a lid, over a medium high burner.
2. Add oil.
3. Add onion, garlic, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
4. Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
5. Add couscous slowly as you stir. Mix well.
6. Replace lid, remove from heat, let stand for 7 minutes.
7. Fluff with a fork and serve.