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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the chicken and cook until lightly browned, 3-4 minutes. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more. | 2. Stir in the broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the parsley, mint, and lemon juice; toss. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
chicken breast	1		chopped	780.1798	0.0	94.5741	41.9573
onion	1		chopped	64.0	14.944	1.76	0.16
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
garlic clove	2		chopped	-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
cinnamon	1	pinch	ground	-	-	-	-
salt pepper				-	-	-	-
green olive	1	cup	chopped	-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
couscous	1	box		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
mint leaf	1/4	cup	chopped	-	-	-	-

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