Moroccan Chicken With Whole Wheat Couscous

This is a flavorful chicken stew that is served over couscous. The original recipe comes from All Recipes and was said to be a chicken contest winner. I am posting for ZWT4.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup  whole wheat couscous
• 1  tablespoon  vegetable oil
• 1  medium onion, chopped
• 2  bay leaves
• 5  whole cloves, crushed
• 1⁄2 teaspoon cinnamon
• 1  teaspoon turmeric
• 1⁄4 teaspoon ground cayenne pepper
• 6  boneless skinless chicken breasts, cubed
• 1 (16 ounce) can garbanzo beans, drained
• 1 (16 ounce) can crushed tomatoes
• 1 (48 fluid ounce) can chicken broth
• 2  carrots, cut into 1/2 inch pieces
• 1  zucchini, cut into 1/2-inch pieces
•  salt

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. Add bay leaves, cloves, cinnamon, turmeric, and cayenne pepper to the onions.
4. Add chicken to 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. Stir in the carrots and zucchini.
7. Season with salt.
8. Cook until vegetables are tender, about 10 minutes.
9. Serve stew over cooked couscous.