Greek Chicken Stew

Directions

1. 1
   Heat the oil in a Dutch oven over medium-high heat.
2. 2
   Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
3. 3
   Add the garlic and seasoning and cook for 1 minute, stirring constantly.
4. 4
   Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper.
5. 5
   Stir well.
6. 6
   Bring to a boil and boil for 5 minutes, stirring frequently.
7. 7
   Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes.
8. 8
   Stir frequently to prevent sticking.
9. 9
   The mixture will thicken.
10. 10
    Remove the bay leaves and discard.
11. 11
    Stir in the olives and lemon juice, and serve immediately over the couscous.
12. 12
    2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
13. 13
    1 tablespoon olive oil
14. 14
    1/2 teaspoon salt
15. 15
    1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
16. 16
    1/4 cup raisins
17. 17
    1 teaspoon ground cinnamon
18. 18
    1 tablespoon orange juice
19. 19
    While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat.
20. 20
    Stir in the couscous and raisins, cover, and remove the pan from the heat.
21. 21
    When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous.
22. 22
    Fluff with a fork to combine the flavors and loosen the couscous.
23. 23
    Do not stir.
24. 24
    Yield: 5 1/4 cups
25. 25
    Prep Time: 5 minutes
26. 26
    Cook Time: 10 minutes
27. 27
    Ease of preparation: easy