-
1
Heat the oil in a Dutch oven over medium-high heat.
-
2
Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
-
3
Add the garlic and seasoning and cook for 1 minute, stirring constantly.
-
4
Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper.
-
5
Stir well.
-
6
Bring to a boil and boil for 5 minutes, stirring frequently.
-
7
Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes.
-
8
Stir frequently to prevent sticking.
-
9
The mixture will thicken.
-
10
Remove the bay leaves and discard.
-
11
Stir in the olives and lemon juice, and serve immediately over the couscous.
-
12
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
-
13
1 tablespoon olive oil
-
14
1/2 teaspoon salt
-
15
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
-
16
1/4 cup raisins
-
17
1 teaspoon ground cinnamon
-
18
1 tablespoon orange juice
-
19
While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat.
-
20
Stir in the couscous and raisins, cover, and remove the pan from the heat.
-
21
When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous.
-
22
Fluff with a fork to combine the flavors and loosen the couscous.
-
23
Do not stir.
-
24
Ease of preparation: easy
