Total Time
Prep 5 mins
Cook 15 mins

A Rachael Ray Magazine recipe that I've only made without the chicken (girlfriend is vegan). I think next time I make this I'll try crumbling in some seitan or fried tofu...

Ingredients Nutrition


  1. In a skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the chicken and cook until lightly browned, 3-4 minutes. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
  2. Stir in the broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the parsley, mint, and lemon juice; toss.