Ingredients
1 tablespoon olive oil1 medium onion, chopped1 pound boneless skinless chicken thighs, cut into 1-inch pieces1 package (8.8 ounces) uncooked Israeli couscous1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes2 cans (14-1/2 ounces each ) reduced-sodium chicken broth2/3 cup dried tropical fruit1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained1/2 cup plain yogurt1 small carrot, grated1/4 cup minced fresh parsley1 medium lemon
Preparation
In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.
