Name: Chicken and Summer Vegetable Stew with Couscous
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cloves garlic, smashed; 2 large rainbow carrots, peeled and cut into 1-inch chunks; 1 medium yellow onion, cut into 6 wedges, root end kept intact; 1 cinnamon stick, snapped in half; 1/3 cup golden raisins; 1 tablespoon chopped peeled fresh ginger; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons paprika; 1 teaspoon sugar; 1 teaspoon ground turmeric; Kosher salt and freshly ground black pepper; 1 pound boneless skinless chicken thighs, cut into bite-size pieces; One 15 1/2-ounce can chickpeas, rinsed and drained; 12 ounces assorted color cherry tomatoes; 1 large zucchini, quartered lengthwise and cut into 1-inch chunks; 1 tablespoon unsalted butter; 1 teaspoon kosher salt; 1 1/2 cups couscous; 1/2 cup cilantro leaves, roughly chopped; 1/2 cup parsley leaves, roughly chopped; 1/4 cup sliced almonds; 1/4 cup salted shelled pistachios, crushed; 1/4 cup golden raisins; Harissa and plain yogurt, for serving

Directions

For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

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