Couscous & Chicken Harissa Broth
Description
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 fennel bulb, chopped (white bottom only)
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7 cups chicken stock or reduced sodium broth
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1 tablespoon hot or mild harissa paste
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2 cups wholewheat Israeli couscous
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2/3 cup California walnuts, coarsely chopped
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2 cups shredded roasted chicken breast
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1 cup diagonally sliced sugar snaps peas
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4 cups very lightly packed baby spinach
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Chili sauce, optional topping
PREPARATION
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Heat the oil in a large saucepan and saute the onion and fennel for 5 minutes. Add stock and harissa and bring to the boil, stir in the couscous and simmer, covered for 5 minutes.
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Stir in chicken, sugar snap peas and walnuts and cook for 2 minutes more. Add spinach and stir until the spinach is wilted and couscous is tender.
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Spoon into bowls and drizzle with a little chili sauce if desired.
Tips:
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Try using bok choy instead of the sugar snap peas or swap the spinach for shredded Savoy cabbage.
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Increase the harissa for additional flavor and heat.
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Add additional stock if you prefer more liquid.
NUTRITION
- Calories: 470 cal
- Total Fat: 19 g
- Saturated Fat: 3.5 g
- Polyunsaturated Fat: 8.274 g
- Monounsaturated Fat: 6.096 g
- Cholesterol: 45 mg
- Sodium: 720 mg
- Carbohydrates: 50 g
- Dietary Fiber: 3 g
- Total Sugars: 4 g
- Protein: 20 g
- Vitamin D: 0 mcg
- Calcium: 90 mg
- Iron: 2 mg
- Potassium: 740 mg