17-Spice Moroccan Blend: Recipe for Bistro Style Couscous

Bistro Style Moroccan Couscous with Chicken & Sausage       (serves 8)

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• 8 chicken pieces
• 3 tablespoons olive oil
• 2 cups chicken broth
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cloves garlic, pressed
• 3 ounces tomato paste
• 5 carrots, peeled & sliced (about 1 pound)
• 5  turnips, peeled & cut in 1/2 inch cubes (approx. 1 1/2 pounds)
• 3 large tomatoes, diced
• 2 tablespoons 17-Spice Moroccan Blend 
• ½ tsp.  hot red pepper flakes 2 zucchini, cut in 1/2 inch cubes
• 1 15-oz can chick peas
• 1-1/2 pounds of Italian spicy sausage (sliced) or merguez sausage
• 8 cups cooked couscous

Heat olive oil in a large skillet over medium heat. Add the chicken and brown on all sides. Add garlic, salt, pepper, chicken broth, tomato paste, carrots, turnips, tomatoes, Moroccan spice blend, and pepper flakes . Cover & cook on medium-low heat for 20 minutes or until the chicken is nearly cooked.  Stir occasionally to get everything mixed together.

Add the zucchini and chick peas, cover and continue cooking approx. 8 minutes until zucchini is tender. 

Meanwhile cook the sausages in a separate skillet, and prepare the couscous.

To serve, place the cooked couscous in a shallow serving dish, pour the chicken and vegetables over, and top with the cooked sausage.  ras el hanout