Chicken and Veggie Couscous

• olive oil↗1⁄4 cup
• chicken breasts, boneless, skinless cut into 1 inch cubes↗2 lbs
• matchstick cut carrots1 bag
• medium onions, diced (I just throw them in the food processor)↗2
• large garlic cloves, minced↗3
• cubed zucchini1 cup
• chicken broth↗2 cans
• quick cooking couscous↗1 box
• pepper sauce (i.e. Tabasco)↗2 teaspoons
• curry powder↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• slivered almonds, toasted↗1 cup
• chopped fresh parsley (optional)1⁄4 cup

Step-by-step instructions

1. 1

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

2. 2

   Add chicken and cook until well browned on all sides.

3. 3

   With a slotted spoon, remove chicken to a plate.

4. 4

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

5. 5

   Add garlic and cook 2 minutes more, stirring frequently.

6. 6

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

7. 7

   Stir chicken broth, pepper sauce, curry powder, salt and chicken.

8. 8

   Bring to a boil, add couscous, cover and remove from heat for 5 minutes.

9. 9

   Stir in almonds and parsley.