Ingredients:
3 tablespoons extra virgin olive oil ( EVOO)
4 boneless skinless chicken thighs, defatted, cut bite size
1/4 cup yellow onions, chopped
1/4 cup green bell peppers, chopped
1/4 cup celery, chopped
1/4 cup baby carrots, chopped
1 (15 ounce) cans garbanzo beans, rinsed and drained
1 cup chicken stock ( home made is best)
1 cup couscous
Directions:
Heat a medium size pan, one that has a lid, over a medium high burner.
Add oil.
Add onion, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
Add couscous slowly as you stir. Mix well.
Replace lid, remove from heat, let stand for 7 minutes.
Fluff with a fork and serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.