Ingredients:
1/4 cup olive oil
3 green onions, thinly sliced crosswise
4 cloves garlic, minced
8 oz. feta cheese, crumbled
Juice of 1 large lemon
12 ounces chicken breast, diced into small chunks
3 cups miso broth
1/2 cup Konbu Dashi
1 cup water
1 14.5 oz can garbanzo beans, drained
3 tbsp. fresh oregano, finely chopped
1 14.5 oz can crushed tomatoes
2 cups cooked couscous
To Make:
Begin by heating oil in a large skillet over medium heat. Add the green onions and garlic, and saute them for about four minutes, stirring occasionally. Next, add the crumbled feta, lemon juice, and diced chicken tenders, and let simmer for about ten minutes, stirring every once in a while to ensure ingredients are combined well and that chicken is slightly browned. Remove skillet from heat.
In a large soup pot, combine the miso broth, Dashi, and water, and bring to a low simmer on medium heat. Add garbanzo beans, oregano, and tomatoes, stir to combine, and let simmer for three minutes, covered. Add the ingredients from the large skillet to the soup pot, and mix in well. Continue to cook the stew at a low simmer, on medium heat, for about fifteen minutes more. Remove from heat and let cool for about five minutes. Stir the cooked couscous into the stew, and get ready to serve.
This dish serves 4-5 as a main course, and also makes an excellent starter at a health conscious dinner party.
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