Spiced Chicken and Couscous

Time

Prep 20 min · Cook 10 min · 30 min total

Difficulty

medium

1. 1

   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.

2. 2

   Mix together the spices in a small bowl. Sprinkle 1/3 of the spice blend and rub into the chicken cubes.

3. 3

   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.

   3 min
4. 4

   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.

5. 5

   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.

6. 6

   Using a fork fluff the couscous and place the grains on a serving plate. Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).

7. 7

   Sprinkle almonds on top. Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.