Greek Chicken Stew With Cinnamon Couscous

1. 1

   To make the stew:

2. 2

   Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.

3. 3

   Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.

4. 4

   Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.

5. 5

   Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).

6. 6

   Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.

7. 7

   To make the couscous:

8. 8

   While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.

9. 9

   When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.

* Per serving · 4 servings · Values may vary.