Tomato Chicken and Couscous

themediterraneandish.com

Judy Langemo Roth

2 bell peppers (mix of red and yellow), chopped

1 red onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1 medium leek, trimmed, halved lengthwise, and sliced into ½-inch half moons

8 ounces cherry tomatoes, quartered

4 garlic cloves, minced

2 tablespoons extra virgin olive oil

Kosher salt

Freshly ground pepper

6 large bone in, skin on chicken thighs

1 teaspoon baharat spice (or equal parts cumin/coriander/smoked paprika

1 teaspoon turmeric

1 tablespoon tomato paste

2 cups pearl couscous

2 cups vegetable broth or chicken broth

1 large lemon, zested and juiced

1 small bunch (1oz) tarragon, finely chopped

Note: Ingredients may have been altered from the original.

Directions at themediterraneandish.com

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