.jpg)
4 Serves
78 Mins
45 g
57 g
11 g
Prepare the chicken and vegetables by chopping them into uniform pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Chicken
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
869 mg / 4,700 mgSodium
1011 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the olive oil in a large pot or couscoussier over medium heat.
Add the chicken and onions to the pot, browning the meat thoroughly.
Incorporate the vegetables and season the mixture with salt and pepper to taste.
Add water or broth, cover, and simmer until the chicken and vegetables are tender, then serve over steamed couscous.
Vegetables (Onions, Tomatoes, Chickpeas)
Harissa
Extra Virgin Olive Oil
Couscous
Onion
Salt
Pepper
Hot Water
Vitamin A
376 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
869 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
9
g50
g8
g.jpg)
Tunisian
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µgAlcohol
0 g