Chicken and Couscous a La Morocco

Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 4 boneless skinless chicken thighs
• defatted
• cut bite size
• 14 cup yellow onion
• chopped
• 2 garlic cloves
• pressed
• 14 cup green bell pepper
• chopped
• 14 cup celery
• chopped
• 14 cup baby carrots
• chopped
• 1 dash cayenne
• salt
• fresh ground black pepper
• 1 (15 ounce) can garbanzo beans
• rinsed and drained
• 1 cup chicken stock (home made is best)
• 1 cup couscous

Instructions

1. Heat a medium size pan, one that has a lid, over a medium high burner.
2. Add oil.
3. Add onion, garlic, bell pepper, celery, and chicken, saute (stir fry) 6-7 minutes.
4. Add all other ingredients except the couscous, cover, bring to a slow boil for 10 minutes.
5. Add couscous slowly as you stir.
6. Mix well.
7. Replace lid, remove from heat, let stand for 7 minutes.
8. Fluff with a fork and serve.