Couscous & Chicken Harissa Broth

By California Walnuts
Total Time
28 Mins
Serves
6
Serving Size
1 1/2 cups
Meal
Dinner Lunch
Course
Main

DESCRIPTION

Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.

Prep Time
20 Mins
Cook Time
8 Mins
Total Time
28 Mins
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

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 fennel bulb, chopped (white bottom only)
  • 7 cups chicken stock or reduced sodium broth
  • 1 tablespoon hot or mild harissa paste
  • 2 cups wholewheat Israeli couscous
  • 2/3 cup California walnuts, coarsely chopped
  • 2 cups shredded roasted chicken breast
  • 1 cup diagonally sliced sugar snaps peas
  • 4 cups very lightly packed baby spinach
  • Chili sauce, optional topping

Preparation

  1. 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.
  2. 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.
  3. Spoon into bowls and drizzle with a little chili sauce if desired.

Tips:

  1. Try using bok choy instead of the sugar snap peas or swap the spinach for shredded Savoy cabbage.
  2. Increase the harissa for additional flavor and heat.
  3. Add additional stock if you prefer more liquid.