Spiced Chicken Couscous

Another addition inspired by one of my favorite cookbooks. the couscous in this is so fragant and flavorful, it is well worth making it alone. together, they make a wonderful midweek meal in just 30 minutes. (consider it a very quick trip to morocco.) not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.

Steps

To prepare the zucchini , cut into 3 inch logs and split lengthwise in halves.

Trim out the soft seeded center.

Cut the halves lengthwise into strips about 1 / 2 inch thick on the outside.

For color variation , you can replace one of the zucchini with a yellow summer squash.

Mix together the spices in a small bowl.

Sprinkle 1 / 3 of the spice blend and rub into the chicken cubes.

In a large saucepan bring the water , broth , hot sauce to a boil.

Add in the remaining spice blend.

Reduce to a high simmer and cook 3 minutes.

Place the couscous in a covered bowl along with the lemon juice.

Add 1 1 / 3 cups of the hot spiced broth from the saucepan and cover.

Let it sit until you are ready to serve.

Add the chicken and carrots to the simmering broth and cook for 3 minutes.

Add the zucchini and cook an additional 2 minutes.

Add the currants or raisins and cook for a final minute.

Using a fork fluff the couscous and place the grains on a serving plate.

Using a slotted spoon .

Ingredients

fat-free chicken broth, water, hot pepper sauce, couscous, lemon juice, boneless skinless chicken thighs, zucchini, carrots, currants, blanched slivered almonds, cumin, turmeric, ginger, cinnamon, coriander, black pepper