Moroccan Chicken Tagine with Roasted Veggie Couscous

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp harissa paste
• 1 14oz can diced tomatoes
• 1 cup low-sodium chicken broth
• 1 cup couscous
• 3 carrots, peeled and diced
• 1 zucchini, diced
• 1 15oz can chickpeas, drained and rinsed
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   In a large skillet, brown the chicken thighs over medium-high heat for 3-4 minutes per side until golden brown. Transfer to a plate.

2. 2

   Add the onion and garlic to the skillet and cook for 2-3 minutes until fragrant.