What You Will Need:
2 Large Zucchini, diced
2 Large Yellow Squash, diced
3 Large Red Bell peppers, diced
2 Large Yellow Onions, sliced
2 Tomatoes, diced
8 C Chicken Stock *Homemade if you can >>> If you are vegetarian, you can use vegetable stock.
2 Chicken Breast, roasted, then diced >>> You can use Chickpeas instead of chicken as well.
1 C Couscous, cooked (In Morocco, couscous means FOOD.)
4 Cloves Garlic, Minced
1/4 C Capers
1 1/2 Tbsp Fresh Ginger, graded (you can use powder if you wish) set aside 1/2 tsp for couscous
1 1/2 Tbsp Turmeric Set aside 1/2 tsp for the couscous
1 Tbsp Cinnamon
1/2 Tbsp Chipotle (This adds such a wonderful smokey flavor to the dish.)
1 tsp Saffron
Sea salt and Pepper
Set up your……. Mis en Place
Heat Your oven to 380. Rub the chicken breast with salt, pepper and bake for 10 minutes. Remove from oven , chop, and set aside.
In a large pot on the stove, add the garlic, onion, bell pepper, zucchini, and yellow squash. Cook until the onion starts to soften.
Add the capers, tomatoes, cinnamon, ginger, turmeric, and chicken stock. Bring to a boil then set to simmer for 20 minutes.
Add the chicken and saffron, simmer for 15 more minutes. Salt and pepper to taste.
While the stew is simmering, cook the couscous according to the directions on the package you choose. ** Use chicken or vegetable stock instead of water. Add 1/2 Tsp turmeric, and 1/2 Tsp ginger.
* Serving size is 1 1/2 cups of stew, with 1/3 cup of couscous
200.6 cal, .9 G fat, 26.2 G carb, 4.1 G fiber, 20 G pro, 7.5 G sugar
Extra: This is such a wonderful soup to make if you are feeling a bit under the weather. Ginger, and Turmeric do wonders for the stomach.