Couscous With Chicken And Root Vegetables

• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 2 (3-inch) cinnamon sticks
• 1 tablespoon tomato paste
• 2 cups fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 1/4 cups diced peeled turnips (about 2 small)
• 1 cup chopped carrot (about 3 medium)
• 1/4 cup diced parsnip
• 1 cup raisins
• 3 cups hot cooked couscous
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion to pan; saute 5 minutes or until tender. Add garlic; saute 1 minute. Stir in salt and next 5 ingredients (through cinnamon sticks); cook 30 seconds. Stir in tomato paste. Stir in chicken broth and tomatoes; bring to a boil. Stir in chicken and next 3 ingredients (through parsnip). Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in raisins, and cook 5 minutes or until vegetables are tender and chicken is done. Discard cinnamon sticks.
2. Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.
3. Tip: Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.

olive oil, onion, garlic, salt, curry powder, ground cumin, turmeric, freshly ground black pepper, cinnamon sticks, tomato paste, chicken broth, tomatoes, skinless, carrot, parsnip, raisins, couscous, flatleaf

Taken from www.myrecipes.com/recipe/couscous-chicken-root-vegetables (may not work)