Ingredients:
2 tablespoons olive oil
1 large onions, chopped
2 garlic cloves, minced
1/4 cup fresh cilantro, plus
1 tablespoon chopped fresh cilantro
3 cups chicken broth
1 1/4 cups canned chick-peas, rinsed and drained
2 cups diced tomatoes ( canned is fine)
1/2 cup pitted kalamata olives
1/2 teaspoon dried marjoram or 1/2 teaspoon thyme
salt
fresh ground pepper
4 cups shredded cooked chicken
2 teaspoons freshly grated lemons, zest of
1 tablespoon unsalted butter
2 cups couscous
Directions:
Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.