1. To make the stew: 2. Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. 3. Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly. 4. Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. 5. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.). 6. Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous. 7. To make the couscous: 8. While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat. 9. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir. ---------------------------------------------------------------------------
Nutrition
Ingredients
