Moroccan stew with orange cinnamon couscous, olives, and raisins
A moroccan stew that uses pantry staples and is ready in 35 minutes.
1 28-ouncecan crushed tomatoes
1 15-ouncecan chickpeas
½cupchopped kalamata olives
Salt & pepper to taste
¼cuplow sodium chicken broth**
Juice from 2 orangesabout 1 cup
Zest from 2 oranges
Chop the onions, mince the garlic, and shred the chicken. Zest the oranges, then squeeze juice from them into a liquid measuring cup. If you have more or less than 1 cup, that is fine. Chop the olives.
MAKE THE STEW
Heat olive oil in a dutch oven or large soup pot. Add the onions and cook until soft (7-10 minutes). Add garlic and oregano and cook for 1-2 minutes until fragrant.
Add crushed tomatoes, chickpeas, broth, bay leaves, a tiny bit of salt and pepper. Bring to a boil and then simmer for 15 minutes. While this simmers, make the couscous.
MAKE THE COUSCOUS
Bring the olive oil, 1.25 cups of liquid (a combo of orange juice and chicken broth), zest and salt to a boil.
Add cinnamon to liquid and stir it in. Then add couscous and raisins. Stir, remove from heat and let the couscous absorb the liquid for 5 minutes.
TEST STEW & SIMMER 5 MORE MIN
Taste for seasonings, adjust as needed. Test chickpeas and continue to cook until they are to your desired softness. This might take another 5-10 minutes.
When chickpeas are ready, or almost ready, add in chicken and olives. Simmer until they are warm.
COMBINE & SERVE
Place some couscous in a bowl. Add stew. Add more olives and raisins if you want :)
* I use leftover rotisserie chicken, about 2.5 ounces a person. ** Juice the oranges, and then add chicken broth to end up with a total of 1.25 cups of liquid for the couscous.