Moroccan Chicken And Pearl Couscous Casserole

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Washington Post


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3 1/2 tablespoons ras el hanout (see NOTE)

Six 6-ounce boneless, skinless chicken breast halves, trimmed of excess fat and any small tenderloins (reserve tenders for another use)

48 ounces canned whole tomatoes, crushed

2 cups (uncooked) Israeli couscous

1/4 cup extra-virgin olive oil, plus more for drizzling

1 1/2 cups low-sodium chicken broth

4 medium cloves garlic, crushed

1 small red onion, cut into 1-inch pieces

1 medium (10 ounces) sweet potato, peeled and cut into 1-inch cubes (2 cups)

15 ounces canned chickpeas, drained and rinsed

1/2 cup (4 ounces) dried apricots, each cut in half

1/4 cup golden raisins

1 large (8 ounces) zucchini, trimmed and cut into 1-inch cubes (2 cups)

Chopped parsley or chives, for garnish

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