Total Time
30mins
Prep 15 mins
Cook 15 mins

From BHG Big Book of 30 Minute Dinners.

Ingredients Nutrition

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.

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