Makes 6 servings
1 large onion, peeled and diced
2 medium carrots, peeled and diced
5 cloves garlic, peeled and minced
1 small eggplant, cut into bite-size pieces
1 pound boneless, skinless chicken thighs
1 tablespoon olive oil
½ cup raisins
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cup pearled couscous, preferably whole wheat
1½ cups no-salt-added chicken broth
1 bay leaf
1 tablespoon fresh lemon juice
Leaves from 4 stems of parsley, finely chopped, to garnish (optional)
1. Prepare the vegetables as described in the ingredient list.
2. Cut the chicken into bite-size pieces, then season lightly with salt and pepper.
3. Heat the oil in a Dutch oven or saute pan with a tight-fitting lid over medium heat. Once the oil shimmers, add the onion, carrot, garlic, eggplant, chicken, raisins, turmeric, and cumin, stirring to incorporate. Cook for about 8 minutes, stirring a few times, until the chicken is no longer pink on the outside. (It will not be cooked through.)
4. Add the couscous and broth, then a small pinch each of salt and pepper and the bay leaf.
5. Increase the heat to medium high. Once the liquid starts top boil, bubbling at the edges, reduce the heat to medium low. Cover and simmer for 5 to 10 minutes, until the couscous is tender and the chicken is cooked through. You may uncover during that time just long enough to stir once or twice.
6. Uncover pan and discard the bay leaf. Use two forks to fluff the mixture a bit. Squeeze the lemon juice over the couscous.
7. Divide among individual plates or wide, shallow bowls. Garnish each portion with parsley. Serve warm.
Adapted from "30 Minute One Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup"
Per serving: 330 calories, 22 grams protein, 50 grams carbohydrates, 6 grams fat, 45 milligrams cholesterol, 110 milligrams sodium, 7 grams
dietary fiber, 9 grams sugar