• 1 pound skinless, boneless chicken breast meat – cubed
• 2 teaspoons salt
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon cinnamon
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 tablespoon minced fresh ginger root
• 1 zucchini, cut into 1/2-inch pieces
• salt to taste
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken broth
• 1 cup crushed tomatoes
• 1 cup canned chickpeas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice
• 1 (16 ounce) can garbanzo beans
• bay leaves 2
• butternut squash

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion, (until tender)
• Mix in onion, bay leaves, cumin, paprika, cloves, garlic, cinnamon, turmeric, lemon juice and cayenne pepper. Simmer about 10 minutes.
• Place chicken in the pot, and cook until well browned.
• Pour garbanzo beans, chickpeas, celery, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender.
• Serve stew over cooked couscous.

Enjoy! Have a great weekend!

Lisa