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Chicken and Chickpea Stew
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| 3/4 cup | whole-wheat couscous |
| 1 pound | boneless, skinless chicken breasts |
| 3/4 teaspoon | salt, divided |
| 1/2 teaspoon | freshly ground black pepper, divided |
| 1 tablespoon | olive oil |
| 1 1/2 cups | chopped onion |
| 2 large cloves | garlic, chopped |
| 1 tablespoon | tomato paste |
| 1 can (14.5 ounces) | diced tomatoes, drained |
| 1/2 teaspoon | ground cumin |
| 1/2 teaspoon | cinnamon |
| 1 can (15 ounces) | chickpeas, rinsed and drained |
| 1 cup | low-sodium chicken broth |
| 1 | yellow or green zucchini, (6 ounces), cut into 1-inch pieces |
| 3 tablespoons | chopped fresh cilantro, (or mint) |
Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
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