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| 1 | Whole boneless skinless chicken breasts |
| 1 1/2 Esslöffel | vegetable oil |
| 1 mittel | Onion; cut into pieces and separate |
| 15 x ca. 30 g | Chickpeas; canned, drained |
| 14 1/2 x ca. 30 g | Whole canned tomatoes; coarsely chopped |
| 2 mittel | Zucchini; thick sliced, then quarter the slices, about 3 to 4 cups |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Tasse | golden raisins |
| 3/4 Tasse | chicken broth low sodium |
| 2 Esslöffel | parsley dried |
| 1 1/2 Teelöffel | ground cumin |
| 1/4 Teelöffel | turmeric ground |
| 1/4 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | red pepper ground |
| 3 Tasse | couscous cooked |
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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 Weight Watchers Magazine (probably early 1980's) that I used to make and lost when I moved. It's not quite the same, but not too bad.
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