Moroccan-spicy chicken tagine

1  lb.		boneless, skinless chicken thighs, cut into 1/2-inch strips
1/2  teaspoon		salt
2  tablespoons		olive oil
1/2  cup		chopped red onion
1		medium-sized zucchini, shredded
1/3  cup		drained and chopped sun-dried tomatoes
2-1/2  cups		chicken broth
15-1/2  ounces		garbanzo beans, rinsed and drained
3  tablespoons		golden raisins
1-1/2  teaspoons		ground cumin
1  teaspoon		crumbled saffron threads
1/2  teaspoon		ground allspice
1/2  teaspoon		ground nutmeg
1/4  teaspoon		ground white pepper
2  cups		uncooked couscous
3  tablespoons		chopped fresh cilantro leaves, for garnish

Tip: For nutritional information on all the ingredients in Moroccan-spicy chicken tagine just click on each ingredient name. Then adjust the serving size for any Moroccan-spicy chicken tagine ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.

2) Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. cook for 30 minutes

3)wet the couscous with water, 1 tbs olive oil and 1 tsp of salt. let it moisten for 5 minutes.

4) Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.

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