Couscous and Vegetable Stew

2 tbsp olive oil
1 onion, chopped
2 chicken breasts, cut into bite size pieces
2 cinnamon sticks
½ tsp ground cardamom
½ tsp paprika
¼ tsp chile powder
1 tbsp tomato paste
14 ounce can of tomatoes, drained and chopped
6 cups chicken stock
1 zucchini chopped
1 carrot, peeled and chopped
4 pattypan squash, quartered
1 cup instant couscous
2 tbsp cilantro, chopped

Heat the olive oil in a large saucepan. Add the onion and cook over low heat until soft, then add the chicken and cook a further 3 minutes. Add the spices and tomato paste and stir over a low heat for a few minutes until fragrant. Add the tomatoes, stock and all the vegetables, bring to a simmer, cover and cook over a low heat for 15 minutes or until the vegetables are just tender. Gradually pour in the couscous and cook, stirring occasionally, for 5 minutes.

Remove the cinnamon sticks and serve in deep bowls sprinkled with cilantro.

Serves 6