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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Prepare the couscous according to package directions. | 2. Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes. | 3. Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat couscous	1	cup		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bay leaf	2			-	-	-	-
clove	5		crushed	28.77	6.8806	0.6268	1.365
cinnamon	1/2	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
chicken breast half	6		skinless boneless chopped	-	-	-	-
garbanzo bean	1	can		1133.4333	188.7556	61.3793	18.1109
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
carrot	2		cut	104.96	24.5248	2.3808	0.6144
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.