2½ lb. chicken pieces, browned (chicken thighs work well) and cut into 1" bites
2 C. large-pearl couscous (Israeli couscous)
Salt and pepper to taste
Instructions
Instructions
In a large pot or Dutch oven, heat olive oil. Saute onion until caramelized. Add garlic, carrots, and celery. Saute 2-3 minutes. Add spices, lemon juice and 4 cups of the chicken broth along with browned chicken pieces. Cover and simmer 20-30 minutes, or until vegetables are cooked through. Add couscous and additional 2 cups chicken broth, and simmer until couscous is done (about 8-10 minutes). Season with salt and pepper.
Recipe by Frugal Bites at http://frugalbites.com/moroccan-chicken-stew/