Moroccan-Spiced Chicken Tagine with Roasted Vegetable Couscous

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1 can crushed tomatoes, 15 oz
• 1 cup low-sodium chicken broth
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 2 cups cauliflower florets
• 1 cup couscous, whole wheat
• 2 tablespoons lemon juice
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat the oven to 400°F. Spread the green beans and cauliflower florets on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside.