Moroccan Style Couscous

This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  medium onion, chopped
• 3  tablespoons olive oil
• 2  garlic cloves, finely minced
• 2  teaspoons salt
• 1  tablespoon curry powder
• 1  teaspoon cinnamon
• 1  teaspoon ground cumin
• 2  cups  cubed  cooked chicken breasts
• 2 1⁄4 cups chicken broth
• 3  medium carrots, sliced 1/4-inch thick
• 2  medium potatoes, cut in 1/2-inch cubes
• 1  cup canned chick-peas, drained
• 1⁄2 cup dried currant
• 2  cups  uncooked couscous

Directions

1. Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
2. Add onions and saute until translucent.
3. Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
4. Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
5. Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
6. Return to a boil, add couscous, and stir well.
7. Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.