1 large onion, finely chopped

1 large carrot, cut in 3/4 inch slices

1/2 fennel bulb, cut lengthwise in 1/2 inch slices

12 oz skinless boneless chicken breasts, cut in 3/4 inch pieces

1 1/2 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

salt and pepper to taste

2 1/2 cups water

1 medium zucchini, cut in 3/4 inch slices

2/3 cup uncooked whole-wheat couscous

In a deep skillet or Dutch oven, combine the onion, carrot, fennel, chicken, raisins, cumin, cinnamon, ginger, salt and pepper. Add the water. Bring the mixture to a boil over medium high heat. Reduce heat, cover and simmer for 20 minutes.

Add zucchini - cover and simmer 5 minutes

Stir in couscous - cover and simmer for 8 minutes

Remove from the heat and let the dish stand, covered for 5 minutes before serving.

Makes 4 servings

Add a toss salad and your meal is complete.

This entry was posted on Sunday, April 6th, 2008 at 5:23 pm and is filed under Easy Recipes, Healthy Recipes, My Country Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.