Moroccan food has a distinct earthy flavor from the combination of cumin and turmeric. Cinnamon also is a characteristic element here, and raisins add a touch of sweetness. This recipe also works well using lamb or turkey.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
Step 3
Scatter the onion in the pot.
Step 4
Put the couscous in a 2-cup measure and add the cinnamon, cumin, and turmeric. Fill with water to the 1 1/2-cup line. Mix well and pour over the onion. Use the back of a spoon to spread the couscous evenly.
Step 5
Place the chicken on top of the couscous. Sprinkle with raisins. Pour half of the tomato sauce over the top.
Step 6
Layer in the mushrooms, carrot, and snap peas. Then drizzle the remaining tomato sauce over all.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 534
Step 9
Protein: 41g
Step 10
Carbohydrates: 85g
Step 11
Fat: 5g
Step 12
Cholesterol: 75mg
Step 13
Sodium: 635mg
Step 14
Fiber: 12g
