Moroccan Chicken Stew
This Mediterranean dinner of Moroccan Chicken Stew with fluffy couscous is flavorful and healthy. An easy meal to make with rotisserie chicken from the store!
Servings: 4 servings
Calories: 433kcal
Ingredients
- 2 tablespoon olive oil
- 2 small red and yellow bell peppers cut into 1-inch-long thick strips
- 1 medium onion sliced
- 1 clove garlic minced
- 2 cups rotisserie chicken shredded
- 1 28-oz can diced tomatoes and juices
- 1 14-oz can chickpeas rinsed and drained
- ½ cup kalamata olives pitted and quartered
- ¼ cup chopped fresh flat-leaf parsley plus more for garnish
- 1 cup whole wheat couscous cooked according to package directions
Instructions
- In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add diced tomatoes and juices and simmer 5 minutes.
- Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to ½ cup water); salt and pepper to taste. Serve over couscous and garnish with more parsley, if desired.
Notes
• Make this Paleo or gluten free by using rice or cauliflower rice in place of couscous.
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 54g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 464mg | Potassium: 302mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 54.5mg | Calcium: 52mg | Iron: 2.7mg
