Title: Chicken couscous stew
 Categories: Pastanoodle, Poultry, Soups & ste
      Yield: 6 Servings
 
      1    Whole boneless skinless
           -chicken breasts
  1 1/2 tb Vegetable oil
      1 md Onion; cut into pieces and
           -separate
     15 oz Chickpeas; canned, drained
 14 1/2 oz Whole canned tomatoes;
           -coarsely chopped
      2 md Zucchini; thick sliced, then
           -quarter the slices, about 3
           -to 4 cups
    1/2 ts Garlic powder
    1/2 ts Salt; to taste
    1/2 ts Pepper; to taste
    1/4 c  Golden raisins
    3/4 c  Low sodium chicken broth
      2 tb Dried parsley
  1 1/2 ts Ground cumin
    1/4 ts Ground turmeric
    1/4 ts Ground cinnamon
    1/4 ts Ground red pepper
      3 c  Cooked couscous
 
  Cut chicken into bite size pieces. Measure vegetable oil into a
  10-inch skillet; heat until hot. Add chicken to skillet and cook
  until it begins to brown. Add onion to skillet and cook until chicken
  is browned and onion is translucent.
  
  Add remaining ingredients except couscous. Bring to a simmer and lower
  heat. Simmer for 20 to 30 minutes. Add couscous and taste to correct
  seasoning. Continue heating until couscous is thoroughly heated.
  
  Makes about 5 servings, 1 to 1 1/2 cups each.
  
  May also serve the couscous with the stew over it on individual
  plates. I suggest cutting back on the couscous next time.
  
  This recipe is a desperate attempt to recreate a recipe from an early
  Weight Watchers Magazine (probably early 1980's) that I used to make
  and lost when I moved. It's not quite the same, but not too bad.
  
  NOTES : Created 9/13/97 Recipe