North American Chicken Couscous

Submitted by ratherbeswimmin

"From BHG Big Book of 30 Minute Dinners."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast
• 2 medium onions, cut into thin wedges
• 1 teaspoon bottled minced garlic
• 1 tablespoon olive oil
• 16 peeled baby carrots
• 2 1⁄2 cups chicken broth
• 2 medium zucchini, quartered and cut into 2-inch wide pieces
• 1⁄2 cup raisins
• 2 -3 teaspoons curry powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1 1⁄3 cups quick-cooking couscous
• 1⁄4 cup slivered almonds, toasted

directions

1. Cut chicken into bite-size pieces.
2. In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
3. Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
4. Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
5. In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
6. Stir in the couscous; cover.
7. Remove pan from heat; let stand for 5 minutes.
8. Fluff couscous with a fork.
9. On individual plates, serve couscous with chicken and veggie mixture on top.
10. Garnish with toasted almonds.