Chicken And Chickpea Stew

• 3/4 cup whole-wheat couscous
• 1 pound boneless, skinless chicken breasts
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 2 large cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 yellow or green zucchini (6 ounces), cut into 1-inch pieces
• 3 tablespoons chopped fresh cilantro (or mint)

1. Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.

couscous, chicken breasts, salt, freshly ground black pepper, olive oil, onion, garlic, tomato paste, tomatoes, ground cumin, cinnamon, chickpeas, chicken broth, green zucchini, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-and-chickpea-stew-367794 (may not work)