Recipe

Chicken And Veggie Couscous Recipe

	Jencathen / All my dishes 10 months ago This is a great recipe for a busy work night. It doesn't take that much effort and tastes great. My family loves this even my picky sons. Prep:15m Cook:30m Servings:8	Jencathen
	easy chicken couscous zucchini curry onion middle eastern

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Ingredients

1/4 cup olive oil

2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes

1 bag of small matchstick cut carrots

2 medium onions, diced (I just throw them in the food processor)

3 large cloves garlic, minced

1 cup of cubed zucchini

2-3(13 3/4 oz) cans of chicken broth

4 cups precooked couscous

2 tsp. pepper sauce (i.e. Tabasco)

1 1/2 tsp. curry powder

1/2 tsp salt

1 cup slivered almonds, toasted

1/4 cup chopped fresh parsley (optional)

Directions

Heat oil in a 12-inch skillet over med-high heat.

Add chicken and cook until well browned on all sides.

With a slotted spoon, remove chicken to a plate.

Reduce heat to medium. Cook carrots, zucchini, and onions in drippings for 5 minutes.

Add garlic and cook 2 minutes more, stirring frequently.

Grab a pot because this makes a lot. Transfer your carrots, zucchini, and onions to it.

Stir chicken broth, couscous, pepper sauce, salt and chicken. If your couscous seems dry add chicken broth in small amounts until couscous looks moist, but not runny.

Bring to a boil, then reduce heat to low, cover and simmer 5 minutes.

Stir in almonds and parsley.

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