| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 carrots, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1 large onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup couscous
- 1 15-ounce can no-salt-added chickpeas, drained and rinsed
- 1/4 cup chopped dried apricots or prunes
- Grated zest of 1/2 lemon, plus juice of 1 lemon
- 1/2 cup chopped fresh cilantro
Instructions
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts
| Calories | 531 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 82 milligrams |
| Sodium | 267 milligrams |
| Carbohydrates | 66 grams |
| Dietary Fiber | 12 grams |
| Protein | 45 grams |
Reviews
Agree that it came out dry, otherwise very good. Added some Sriracha for heat
Simple, clean flavors. I needed some inspiration and this dish seemed like a good start. I used chicken thighs instead, also subbed out the chickpeas for 2 stalks of celery and 1/2 cup more couscous. I also used chicken broth instead of the water.
If it wasn’t so dry it would be good. Really good recipe just add extra water and make a yogurt sauce for it
Super tasty and easy. I left the lid on the carrots while they cooked (not just after) and had no issues with it being dry.
The flavors were great – it was easy to prep. My only concern and reason for giving it only four stars was that it was a little dry. Needed a little more moisture – juice – sauce – something! (And I think it will be a very generous four servings.)