Moroccan Chicken

This recipe was taken from Everyday Food magazine. It was published as a "Cooking for One" recipe. I have doubled the ingredients to serve two.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breast halves
• 2  tablespoons olive oil
• 1 1⁄2 teaspoons ground ginger
• 4  medium tomatoes, coarsely chopped
• 3  teaspoons honey
• 2  small zucchini
• 6  tablespoons couscous
• 4  garlic cloves
• 1  cup fresh cilantro
•  salt
•  pepper

Directions

1. So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
2. In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 4 tablespoons water.
3. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
4. Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.
5. For couscous: In a small saucepan, bring 1 1/3 cup water to a boil. Stir in couscous; season with salt. Remove from heat; cover and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with fork.