North American Chicken Couscous

• lb boneless skinless chicken breast↗1 lb
• medium onions, cut into thin wedges↗2
• teaspoon bottled minced garlic1 teaspoon
• tablespoon olive oil↗1 tablespoon
• peeled baby carrots↗16
• cups chicken broth↗2 1⁄2 cups
• medium zucchini, quartered and cut into 2-inch wide pieces2
• cup raisins↗1⁄2 cup
• teaspoons curry powder↗2 -3 teaspoons
• teaspoon ground cinnamon↗1 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• cups quick-cooking couscous↗1 1⁄3 cups
• cup slivered almonds, toasted↗1⁄4 cup

Step-by-step instructions

1. 1

   Cut chicken into bite-size pieces.

2. 2

   In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.

3. 3

   Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.

4. 4

   Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.

5. 5

   In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.

6. 6

   Stir in the couscous; cover.

7. 7

   Remove pan from heat; let stand for 5 minutes.

8. 8

   Fluff couscous with a fork.

9. 9

   On individual plates, serve couscous with chicken and veggie mixture on top.

10. 10

    Garnish with toasted almonds.