Harvest Stew with a Touch of Moroccan Flare

Macros / Serving Size

Protein 24 g | Fat 11 g | Carbs 59 g

% Calories of Macros / Serving Size

Calories 433 | Protein 22 % | Fat 23 % | Carbs 55 %

Nutrients / Serving Size

Fiber 8 g | Sodium 265 mg | Sat. Fat 3 g

Ingredients (serves 6)

• 2  tbsp. olive oil
• 1  small yellow onion, diced
• 3  garlic cloves, minced
• Dash of salt
• 1 to 1½ tsp. ground cumin
• 1  tsp. cinnamon
• 12 oz. boneless skinless chicken thighs, cut into large chunks
• ¾  lb. butternut or acorn squash, peeled and cut into large chunks
• ¾  lb. potatoes, peeled and cut into large chunks
• 12-14 oz. cups low-sodium chicken or vegetable broth
• 14-15 oz. chick peas, drained and rinsed
• 1 14 oz. can petite diced tomatoes, with juices
• 1½ cups couscous
• 1  tbsp. butter
• Dash of salt and pepper
• ½  cup green olives, sliced
• ½  cup fresh cilantro, chopped
• 2  oz. plain Greek yogurt
• 2  oz. slivered almonds (optional)

Directions

1. In a large sauce pan, heat the olive oil over medium-high heat.  Once heated, add the cumin, cinnamon, garlic cloves, and salt.  Turn heat to medium and cook, stirring occasionally, until the onions are translucent (around 4-5 minutes).
2. Add squash, potatoes, and chicken.  Stir to coat with the spices and onions.  Turn heat back up to medium-high heat and cook for about 3 minutes.
3. Add broth, chickpeas, and tomatoes.  Bring mixture to a boil then reduce medium to medium-low.  Cover and simmer until squash and potatoes are fork tender and the chicken is no longer pink (about 15 minutes).
4. While the stew is cooking, bring the water to a violent boil in a large sauce pan.  Add the couscous, salt, and pepper.  Stir, cover, and remove from the heat.  Let it stand for 5 to 7 minutes.  Stir to fluff it up.
5. Serve each plate with ¼ of the couscous, topped with ¼ of the stew and garnish with ¼ of the cilantro, yogurt, and almonds (optional).

Notes

• Make a little extra couscous and freeze it to have it at the ready.  It can be quickly thawed in the microwave and used for a warm cereal in the morning by adding a few nuts and fresh fruit.
• For a little sweetness, add ¼ cup of golden raisins to couscous when it is removed from the heat.
• Consider garnishing with a little lemon zest.
• The butter is just for flavoring and can be omitted to decrease the calories and saturated fat in the dish.
• To make the dish vegetarian, omit the chicken.  It is still really tasty.
• Nutrition analysis is based on the use of low-sodium canned chicken broth and unsalted butter.  The high value amount for all ingredients was used.  Analysis does not include the optional ingredients.