Royal Couscous Feast

1. 1

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin side down, and sear until golden brown on both sides. Set aside. Lower the heat to medium. Add sausage and cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.

2. 2

   Stir onions and garlic into the skillet and cook until the onions soften and turn translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return the chicken and sausage to the skillet. Cover and simmer until the chicken is no longer pink, about 30 minutes. Stir in zucchini and cook until tender, about 5 minutes.

3. 3

   Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring the remaining 2 cups chicken stock to a boil in a saucepan; stir it into the couscous, cover, and keep hot.

4. 4

   Serve the stew over couscous and add a dollop of yogurt.

• Calories 844.43 kcal High
• Protein 42.39 g Good Source
• Carbs 76.05 g Moderate
• Total Fat 40.86 g High
• Saturated Fat 11.12 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 168.81 mg High
• Sodium 938.22 mg High
• Fiber 7.42 g Good Source
• Sugar 17.16 g High
• Added Sugar 0.0 g Low Source
• Calcium 127.59 mg Low Source
• Iron 3.64 mg Good Source
• Potassium 828.29 mg Moderate
• Vitamin A 60.78 mcg_rae Low Source
• Vitamin C 38.31 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅