Moroccan Chili and Couscous

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Moroccan

Servings servings

Calories 613 kcal

Ingredients

Chili

2 lb ground chicken
1 large onion chopped
1 large green bell pepper chopped
2 large garlic cloves minced
1 bay leaf
2 tbsp chili powder
½ tbsp cumin
1 tbsp ground corriander
¼ tsp cinnamon
½ tsp smoked paprika regular is fine too
1 large lemon zested and juiced
2 tbsp worchestershire sauce
14 oz tomato paste
olive oil extra virgin
salt and pepper

Couscous

2 tbsp butter unsalted
1½ cups chicken stock low sodium
1½ cup couscous
½ cup golden raisins
6 dried aprictos sliced thin
¼ cup slivered almonds
8 slices pita bread cut into triangles

Instructions

Preheat oven to 400 degrees F. Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon, and paprika.
Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
Bring butter and stock to a boil in a pot with tight-fitting lid. Add dried fruit and couscous stir then turn off heat and set the lid in place. Let stand for 5 minutes. Add nuts and toss with a fork. Toast p
oast pita wedges in a hot oven or under a broiler. Pile chili in bowls, top with couscous and serve with pita wedges for scooping.

Nutrition

Serving: 1servingCalories: 613kcalCarbohydrates: 73gProtein: 39gFat: 21gSaturated Fat: 7gCholesterol: 142mgSodium: 850mgPotassium: 2036mgFiber: 9gSugar: 24gVitamin A: 2389IUVitamin C: 49mgCalcium: 108mgIron: 6mg

Keyword chili, couscous, naan bread