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Chicken & Quinoa Couscous

Print Recipe
Course Meat, Fish & Seafood Dishes
Servings 10 large servings

Ingredients
  

  • 0.25 cup extra virgin olive oil
  • 10 cloves garlic minced
  • 2 large onions chopped
  • 2 teaspoons curry powder
  • 2 teaspoons coriander
  • 3 cinnamon sticks
  • 1 carrot scraped and sliced
  • 3 pounds organic chicken cubed
  • 6 zucchini chopped into ½" pieces
  • 1 pound chickpeas drained
  • 1 cup water
  • 1 teaspoon Better than Bouillon organic chicken soup base
  • 2 cups quinoa
  • 4 cups water

Instructions
 

  • Sauté onions and garlic in olive oil. Add curry powder, coriander, and cinnamon sticks and after a couple of minutes add carrots. Add chicken and continue to sauté. When everything is almost complete, add zucchini. Add chickpeas and water and mix well. Add chicken base and simmer a few minutes till zucchini is tender. Prepare quinoa according to package directions and serve chicken and vegetables over the quinoa.  (Recipe♦257)