2garlic cloves, minced (can use 2 teaspoons garlic powder)
1tablespooncurry powder
½teaspoon turmeric
½teaspoonground ginger
1skinless, boneless chicken breast,diced
1(15 ounce)can no-salt-added diced tomatoes
1¾ cuplow-sodium chicken broth
1cup (170g)whole wheat couscous
Juice of 1 lemon (see note)
Fresh cilantro or parsley
Optional toppings: cheese (feta or parmesan are especially great), chopped almonds and dried fruits (e.g. cranberries, raisins, dates)
Instructions
Heat 2 teaspoons oil in a dutch oven or deep skillet over medium-high heat. Add onion and carrots. Cook for 3-5 minutes.
Add garlic and seasonings and cook, stirring, for 30 seconds or so.
Add the remaining 1 teaspoon of oil. Add chicken and cook for 5-7 minutes, or until browned.
Add tomatoes and broth. Bring to a boil. Stir in couscous. Remove from heat and let it stand , covered, for 8-10 minutes.
Fluff with a fork and squeeze in lemon and zest. Add cilantro/parsley and any other toppings you wish.
Notes
Poultry will work better than red meat. Dice the chicken into small pieces so it will cook up fast and make it easy for your baby or toddler to manage. You can also use ground chicken or turkey.
If you want to make it vegetarian, chickpeas or white beans would work well! Add it along with the liquids.
Lemon - This is a MUST ingredient. If you don’t have it, wait until you can get your hands on it
Broth: feel free to use whatever broth you wish.
Optional toppings suggestions:
Cheese - feta or parmesan pairs best!
Nuts - almonds or walnuts (finely chopped or ground for babies as they're a choking hazard)
Dried fruits - raisins, cranberries, dates (finely chopped for babies)