Greek Chicken Stew
Rotisserie chicken, from the deli, shredded
Olive oil, divided
Green pepper, chopped
Greek seasoning, dried
|1, 28 oz. can|
|1, 15 oz. can|
Garbanzo beans, rinsed and drained
Pepper to taste
Kalamata olives, pitted and coarsely chopped
|1 box - 10 oz.|
Quick cooking couscous (about 1 1/3 cups)
Toss the first 13 ingredients for the stew in a pan, only using 3 Tbsp. of the olive oil.
While the stew is simmering, bring the broth, remaining olive oil and salt to a boil in a medium saucepan over medium-high heat.
Stir in the couscous and raisins. Cover and remove the pan from heat.
When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous.
Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.