Quarantine Eats: Moroccan Vegetable Couscous

2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped finely
1 large sweet potato, cut into 1/2 inch rounds
3 carrots, peeled and cut into 3 inch chunks
2 zucchini, cut into 1 inch chunks
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
3/4 tsp ground cinnamon
1 tsp ground turmeric
1/2 tsp ground cumin
1 tsp sweet paprika
4-5 cups low-sodium chicken broth
1 cup couscous

1 - Heat a large heavy-bottomed pot over medium heat. Season the chicken lightly with salt and pepper on both sides. Add olive oil to the pot. Cook onion and garlic for 2-3 minutes until the onion is soft. 

2 - Add the turmeric, cinnamon, paprika, and cumin to the pot. By adding the spices at this stage of the game, you are basically toasting them in the hot oil. This releases their aromas and flavors more intensely than if you added them to the simmering liquid.

3 - Return the chicken to the pot, along with all of the largely-cut veggies and the chicken broth.
Bring the stew to a simmer, then place the lid on top (ajar) and continue to cook for about 35 minutes. Add additional salt to taste.

4 - Meanwhile, make the couscous according to the package directions, and set aside until the stew is ready, when the sweet potatoes are fork tender and the chicken is very soft.

5 - Serve in large shallow bowls, with plenty of broth. Sprinkle the chopped parsley on top.

Recipe from The Nosher